Cynthias Gluten Free Cranberry Muffins

This recipe is courtesy ofCynthia Kupper, RD, a nutritionist and the executive director of the Gluten Intolerance Group of North America. Cynthia dedicates this recipe to Bette Hagman, a cookbook author known as the "Gluten-Free Gourmet" and one of the pioneers in gluten-free baking. The recipe calls for Bette's Gourmet Four Flour Blend (a flour blend developed by Bette Hagman) andMontina Pure Baking Supplement. The flour blend, which is a mixture of garfava flour, sorghum flour, cornstarch, and tapioca flour, can be ordered from Authentic Foods. Montina Pure Baking Supplement, which is a flour milled from the seed of Indian rice grass, can be ordered from Amazing Grains. For contact information, see Appendix A.

1 cup chopped raw cranberries xh cup plus 2 tablespoons sugar

2 cups minus 2 tablespoons Bette's Gourmet Four Flour Blend

2 tablespoons Montina Pure Baking Supplement 2 teaspoons baking powder xh teaspoon salt

1 teaspoon xanthan gum 1 egg

1 cup milk

V cup nonhydrogenated vegetable shortening, melted 1 small overripe banana, mashed xh cup chopped nuts (optional)

Preheat oven to 400°F. Grease a muffin pan with 12 large or 16 medium cups.

Stir together the cranberries and xh cup sugar. In a large mixing bowl, sift the flour blend, measure, and resift with Montina Pure, baking powder, salt, remaining 2 tablespoons sugar, and xanthan gum. In another mixing bowl, beat the egg, and then beat in the milk and melted shortening. Add the egg mixture all at once to the dry ingredients, and stir quickly until the flour is just dampened; the batter will not be smooth. With the last few stirs, fold in the cranberries, banana, and nuts, if desired.

Quickly spoon the batter into the muffin cups, filling each two-thirds full. Bake 20 to 25 minutes or until the muffin pulls away from the pan slightly. Serve hot.

Makes 12 large or 16 medium muffins

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