2 1/3 cups GF Flour Blend*
3/4 cup sugar, plus extra for sprinkling
2 tsp baking powder
1 1/2 tsp xanthan gum
3/4 tsp salt
1/4 tsp baking soda
1 cup milk of choice
1/3 cup canola oil
1 tbsp grated orange peel
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup dried cranberries
1. Place a rack in the lower third of the oven. Preheat the oven to 375ºF. Generously grease a
standard 12-cup nonstick (gray, not black) muffin pan or use paper liners.
2. In a large mixing bowl whisk together the flour blend, sugar, baking powder, xanthan gum, salt and baking soda until well blended. With the electric mixer on low speed, beat in the milk, oil, orange peel, eggs and vanilla until thoroughly blended. Increase the speed to medium-low and beat until the batter is slightly thickened, about 30 seconds.
3. Stir in the cranberries. Divide batter evenly in the muffin pan and sprinkle tops with a little sugar. (A 1 ½” metal spring-action ice cream scoop helps assure uniformly-sized muffins. Blueberries and lemon peel may be used instead of cranberries and orange peel.)
4. Bake until the muffin tops are lightly browned, about 20-25 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and cool on the wire rack for another 10 minutes. Serve slightly warm.
*GF Flour Blend
1 1/2 cups sorghum or brown rice flour
1 1/2 cups potato starch
1 cup tapioca flour/starch
Whisk together and store, tightly covered, in a dark, dry place. This blend can be used whenever a recipe calls for wheat flour, although subtle adjustments (a tablespoon one way or the other) in liquid and the amount of flour may be necessary to achieve best results.
Makes 12 muffins. Nutritional analysis per muffin: 210 calories; 3 g protein; 7 g total fat; 1 g fiber;
36 g carbohydrates, 32 mg cholesterol; 260 mg sodium
Reprinted with permission from Gluten-free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, www.hmhco.com)