Almond Cranberry Muffins
Recipe type: Breakfast
Serves: 12
 
Ingredients
  • 1 cup almond meal/flour
  • 1/2 cup sweet rice flour
  • 1/2 cup + 2 Tablespoons potato starch
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup melted coconut oil (or cooking oil of choice)
  • 1 cup milk or milk substitute (I used Almond Breeze original)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup dried cranberries or raisins
Instructions
  1. Preheat oven to 400°.
  2. In a mixing bowl, combine the dry ingredients with a whisk.
  3. In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
  4. Pour the coconut oil into the dry ingredients and gently mix with a fork.
  5. Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
  6. Stir in the cranberries or raisins.
  7. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/almond-cranberry-muffins/