Gluten Free Recipe Makeover – Cranberry Vanilla Muffins
I gotta admit, time has gotten away from me! I started doing gluten free dairy free adaptions of some of the delicious recipes on this site. Um, yeah… back in August! Yikes! Let’s try doing this monthly, shall we? :)
When I saw the Cranberry Vanilla Muffins from the November 2010 Traditional Menu, I just had to adapt them! Obviously fresh cranberries might be hard to get right now, so do feel free to use frozen. I like this muffin also with black cherries, strawberries or blueberries. Yum! I dressed to top of the muffin with a bit of turbinado sugar to give it a touch of sweet crunch and that coffee house flair.
Next month, look for the gluten and dairy free version of Tricia’s amazing cereal bar cookies. Let us know if there is another recipe you have seen at Once a Month Mom that you would like to see a gluten free version for!
Gluten Free Dairy Free Vanilla Muffins
adapted from Angela @ angelaskitchen.com
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup sugar or dehydrated cane juice
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup unsweetened milk substitute of choice
- 1 large egg or egg substitute to equal one egg
- 3 tablespoons oil
- 1 1/2 tablespoon gluten free vanilla extract
- 1/2 teaspoon lemon juice
- 1 1/2 cup chopped fresh or frozen cranberries (if using frozen, do not thaw. Stir into batter frozen.)
Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Set pan aside.
In a mixing bowl whisk the dry ingredients together well. Mix in the wet ingredients, except cranberries until batter is smooth using a mixer. Do not over beat. Fold in fruit. Fill muffin tins 3/4 full with batter.
Bake for 20 – 25 minutes at 350 until muffins are done, using a toothpick or thin sharp knife to see if batter is baked through. Cool muffins on a wire rack.
Cool muffins completely. Put into a gallon-size freezer bag. Remove as mush air as possible, label and freeze.
To serve: Thaw. Eat at room temperature or warm slightly.
Servings: about 16 muffins
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