Cranberry Pistachio Gluten Free Muffin Recipe

Directions:
In a bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and cardamom. Mix well and set aside.

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.

• Fill the muffin pans only 3/4 full
• or a more tender muffin, let the batter filled pan rest for 30 minutes at room temperature before baking. Wait for 20 minutes (setting a timer works well) then turn on the oven to preheat, then pop them in the oven when it is ready.
• If the muffins stick to a lightly greased pan, let them sit for a few minutes, then try loosening them gently with a spatula around the edges.
• Freezes well for up to a month.
• Coarsely chopped Macadamia nuts are the ultimate replacement for the pistachios.
• Make this a nut-free recipe - either double the amount of cranberries or substitute raisins for the pistachios.