Cranberry-Banana Muffins (Gluten-Free)
Courtesy of Gluten Intolerance Group 12 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
