Gluten Free Cranberry Walnut Muffins Food

GLUTEN FREE CRANBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees and grease a standard muffin pan.
• In a small bowl, stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
• Fold in the chopped cranberries. Transfer the batter to the muffin pan.
• Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Place milk and vinegar in a small bowl; stir and set soured milk aside.
• Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
• Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.