Name: Gluten-Free Cranberry Walnut Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: Cooking spray -; Milk, at room temperature - ¼ cup; White vinegar - 1 tablespoon; Brown sugar - ½ cup; White sugar - ¼ cup; Butter, softened - ½ cup; Eggs, at room temperature - 2; Egg yolk, at room temperature - 1; Vanilla extract - 1 tablespoon; Brown rice flour - 1 ½ cups; White rice flour - 1 cup; Ground flax seeds - ½ cup; Baking powder - 4 tablespoons; Xanthan gum - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Dried cranberries - 1 cup; Chopped walnuts - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Cranberry Walnut Muffins

1. Cooking spray -

2. Milk, at room temperature - ¼ cup

3. White vinegar - 1 tablespoon

4. Brown sugar - ½ cup

5. White sugar - ¼ cup

6. Butter, softened - ½ cup

7. Eggs, at room temperature - 2

8. Egg yolk, at room temperature - 1

9. Vanilla extract - 1 tablespoon

10. Brown rice flour - 1 ½ cups

11. White rice flour - 1 cup

12. Ground flax seeds - ½ cup

13. Baking powder - 4 tablespoons

14. Xanthan gum - 1 teaspoon

15. Ground cinnamon - 1 teaspoon

16. Salt - ½ teaspoon

17. Dried cranberries - 1 cup

18. Chopped walnuts - ½ cup

How to cook deliciously - Gluten-Free Cranberry Walnut Muffins

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.

2. Stage

Place milk and vinegar in a small bowl; stir and set soured milk aside.

3. Stage

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.

4. Stage

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.

5. Stage

Spoon batter into the prepared muffin cups, filling each about 3/4 full.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.