Gluten Free Apple Cranberry Muffins
Makes 1 dozen muffins
Dry Ingredients:
1cup white rice flour1/2 cup glutenous rice flour
1/4 cup tapioca starch
1 tablespoon baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 large apple, cored and cut into 1/2 inch pieces
1/2 cup dried cranberries
Wet Ingredients
1/4 canola oil
1/2 cup granulated sugar
1 large egg
3/4 cup soy milk
Preheat oven to 350 degrees F, and prepare muffin tins, either with paper liners or spray with a nonstick baking spray.
In a medium bowl, Whisk together the first 6 ingredients. Fold in the apples and cranberries.
In a separate bowl, combine the wet ingredients, and beat in the eggs. Pour into the wet ingredients and stir by hand for about a minute.
Spoon batter into muffin tins, about 2/3 full. I find that an old fashioned ice cream scoop works well for this. Bake at 350 for 15 to 20 minutes or until muffins are golden and spring back when touched.
Remove from pan to a wire rack, and let cool.
These muffins were AMAZING! I doubled the recipe, for my family of 7, and there were no leftovers. The recipe was adapted from the Blueberry Muffins recipe I found in the cookbook, Easy Gluten-Free Baking, by Elizabeth Barbone.
I changed a few ingredients, but followed the basic recipe. I will be making these again. You couldn't tell that they were gluten free!
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