Cranberry Pistachio Gluten Free Muffin Recipe
This gluten free muffin recipe has a rich golden color when it is baked.
It features the tartness of cranberries and the nutty flavor of pistachios.
This recipe is reprinted with permission from a gluten free baking cookbook by Donna Washburn and Heather Butt called just that, The Gluten-Free Baking Book: 250 Small-Batch Recipes for Everything from Brownies to Cheesecake.
It has 250 small-batch baking recipes, all delicious and all gluten-free.
3/4 cup (175 mL) sorghum flour
1/4 cup (60 mL) quinoa flour
2 tablespoons (30 mL) tapioca starch
1/4 cup (60 mL) granulated sugar
2 teaspoons (10 mL) Gluten Free baking powder
1/2 teaspoon (2 mL) baking soda
1 teaspoon (5 mL) xanthan gum
1/4 teaspoon (1 mL) salt
1 1/2 teaspoons (7 mL) ground cardamom
1 large egg
2/3 cup (150 mL) milk
2 tablespoons (30 mL) vegetable oil
1 teaspoon (5 mL) cider vinegar
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) shelled unsalted pistachios
In a separate bowl, using an electric mixer, beat the egg, milk, oil and vinegar until they are combined. Add the dry ingredients and mix just until combined. Stir in the cranberries and pistachios.
Lightly grease a 6-cup muffin pan.
Spoon the batter into the prepared muffin cups, dividing it evenly. Let the batter stand in the pan for 30 minutes.
Meanwhile, preheat the oven to 350°F (180°C).
Bake for 18 to 20 minutes or until the muffins are firm to the touch. Remove them from the pan immediately and let them cool completely on a rack.
Makes 6 medium size muffins.
Tips and Variations:
Nutritional Analysis Per Serving
Calories 256; Calories from Fat 103; Total Fat 11.4g; Saturated Fat 2.0g; Trans Fat 0.0g; Cholesterol 33mg; Sodium 225mg; Total Carbohydrate 33.9g; Dietary Fiber 3.5g; Sugars 11.2g; Protein 6.8g; Vitamin A 3%; Vitamin C 3%; Calcium 12%; Iron 10%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Gluten free recipes are a saving grace for those who cannot tolerate wheat.
This cookbook has everything from brownies to cheesecake, with breads and muffins galore.
I love the combination of cranberries and nuts. You don't often see a recipe calling for pistachios, yet they are such a delicious and nutritious nut.
Follow the tips below to ensure your gluten free muffins are tender and properly baked, especially the direction to let the batter rest once it is in the muffin cups.
Gluten free baking doesn't benefit from the great properties of wheat flour. Donna and Heather know what they are talking about and have baked many a gluten free muffin. They know that resting the batter helps. So for best results, don't skip that step.
This gluten free muffin recipe is just one of the wonderful muffin recipes in the site. Browse the collection here.
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