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Cranberry-Banana Muffins (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 12
Prep Time: 15 Min. Cook Time: 20 Min. What you need:
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+ 1 c. chopped raw cranberries
+ 1/2 c. sugar + 2 c. all-purpose GF flour ** + 2 tsp. double-acting baking powder + 1/2 tsp. salt + 2 Tbsp. sugar + 1 tsp. xanthan gum + 1 egg + 1 c. milk + 1/4 c. melted shortening + 1 small over ripe banana, mashed + 1/2 c. chopped nuts, optional *+ Brown Rice Flour Blend + 1 1/3 c. brown rice flour + 7 Tbsp. potato starch + 3 1/2 Tbsp. tapioca flour *+ For 1 1/2 cup gluten-free flour blend: + 1/2 c. rice flour + 1/2 c. cornstarch + 1/2 c. tapioca starch/flour + 1 Tbsp. potato flour What to do:
1. Grease muffin pans with 12 large or 16 medium cups.
2. Wash cranberries, chop and stir in the 1/2 cup sugar. 3. Sift flour, measure, resift with next 4 ingredients. 4. Beat egg, then beat in milk and melted shortening; add all at once to dry ingredients and stir quickly until flour is just dampened; batter is not smooth. 5. Fold in cranberries, mashed banana and nuts with the last few stirs. 6. Quickly spoon batter into prepared pans, filling 2/3 full. Bake in a moderately hot oven (400°F) 20 to 25 minutes. Serve hot. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance |
