Articles & Recipes

Gluten-Free Cranberry Pistachio Muffins

April 20, 2018

These muffins with a rich golden color feature the tartness of cranberries and the nutty flavor of pistachios. What a wonderful combination! Perfect all year round.

Ingredients Makes 6 muffins

3⁄4 cup sorghum flour 175 mL
1⁄4 cup quinoa flour 60 mL
2 tbsp tapioca starch 30 mL
1⁄4 cup granulated sugar 60 mL
2 tsp GF baking powder 10 mL
1⁄2 tsp baking soda 2 mL
1 tsp xanthan gum 5 mL
1⁄4 tsp salt 1 mL
11⁄2 tsp ground cardamom 7 mL
1 large egg 1
2⁄3 cup milk 150 mL
2 tbsp vegetable oil 30 mL
1 tsp cider vinegar 5 mL
1⁄2 cup dried cranberries 125 mL
1⁄2 cup shelled unsalted pistachios 125 mL

Instructions

Prep
  • 6-cup muffin pan, lightly greased
  1. 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.
  2. In a separate bowl, using an electric mixer, beat egg, milk, oil and vinegar until combined. Add dry ingredients and mix just until combined. Stir in cranberries and pistachios.
  3. Spoon batter into prepared muffin cups, dividing evenly. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
  4. Bake for 18 to 20 minutes or until firm to the touch. Remove from the pan immediately and let cool completely on a rack.

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