Gluten Free Cranberry - Citrus Muffins
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 12
Adapted from Judith Finlayson's The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice. I made them nut free with honey-roasted sunflower seeds, eggless with ground flaxseed, and lower in fat with 0% Greek yogurt. Read more Not too bad for any muffin, gluten free or not! See less
Ingredients
- 2 tbsp ground flaxseed shopping list
- 1/4 cup hot water shopping list
- 2/3 cup non-fat plain Greek yogurt shopping list
- 1 cup orange juice shopping list
- 1/4 cup melted coconut oil shopping list
- 1/2 cup sorghum flour shopping list
- 1/2 cup brown rice flour shopping list
- 1/4 cup coconut flour shopping list
- 1/4 cup corn flour shopping list
- 1/4 cup tapioca starch shopping list
- 1 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 3/4 cup sugar shopping list
- 1 tsp guar gum shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 cup honey-roasted sunflower seeds shopping list
- 1 1/2 cups chopped fresh (or frozen, unthawed) cranberries shopping list
How to make it
- Preheat the oven to 375F and grease a muffin tin well.
- In a bowl, whisk together the flaxseed and hot water. Set aside for 5 minutes.
- Beat in the yogurt, orange juice and coconut oil until well blended.
- Stir in the flours, starch, baking powder, baking soda, sugar, guar gum, salt and nutmeg until blended.
- Fold in the sunflower seeds and cranberries.
- Bake for 25 minutes, then cool 10 minutes in the tin before turning out onto a rack.
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