Friday, November 11, 2011

Gluten Free Cranberry Orange Walnut Muffins- Dairy and Egg Free

    In my inbox this morning was a wonderful recipe from King Arthur's and their Whole Wheat Vegan Cranberry Muffins. 
    I love cranberry muffins!  What's more is that this wonderful recipe didn't have eggs, butter, or milk!  Instead they used tomato juice!  This recipe was a great one to convert to gluten free.  I love one stop changes to quick and easy eats.   All you have to do is make sure that your all purpose gluten free flour includes xanthan gum or guar gum.    I opted to skip the tomato juice, and used my favorite orange juice instead.  You can use a juice that is around the same acidity to cause the reaction with the baking soda.  Tomato juice has an pH around 4 and orange juice has one that is around 3.4 to 3.6.  Pineapple juice could also work with a pH of around 3.6.
    This was a great muffin and I added my own favorite streusel topping.  Super YUM!
 Here is the easily adapted version of their muffin.  Just another reason to subscribe to their newsletter.

Dry Ingredients:
2-1/4 cup of GF all purpose flour 
( I used Better Batter but make sure your favorite flour has xanthan gum)
1 cup light brown sugar, packed
3/4 tsp salt
2 tsp gf baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup dried cranberries
1/2 cup walnuts (optional if allergic)

Wet Ingredients:
1 tsp gf vanilla extract
1/2 cup oil
1-1/2 cup of orange juice

Directions:

In a mixing bowl, combine the dry ingredients.
In a separate bowl combine the wet ingredients.
Make a well in the dry ingredients and add the wet ingredients. 
Stir until just combined.

Spoon the batter into paper lined muffin tins.  Fill to about 2/3 full.
Bake at 400˚F for about 10-15 minutes or until a toothpick comes clean. 
Moist and Delicious!



No comments:

Post a Comment