How to Make Gluten-Free Cranberry Cornmeal Muffins
These gluten-free muffins are the perfect breakfast accompaniment to scrambled eggs or a fine accompaniment to fruit and yogurt. They also go well with salads or warmed for a snack.
With wheat-flour muffins, the directions usually say, Stir the ingredients just until blended. With the gluten-free flours, it’s advisable to whip the liquid ingredients first to incorporate air so that the finished product is lighter.
Tools: Electric mixer
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 16 large muffins
Nonstick cooking spray
3/4 cup 2 percent milk
1 tablespoon lemon juice
1 egg white
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 tablespoon mayonnaise (not low-fat version)
3/4 cup gluten-free flour mixture (scroll down for the recipe)
1/4 cup coconut flour
3/4 cup cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
11/3 cups dried cranberries
1/2 cup chopped, toasted pecans
Preheat the oven to 400 degrees. Spray muffin tins with cooking spray.
In a small bowl, stir together the milk and lemon juice; set the mixture aside for a few minutes to thicken.
In a mixing bowl, use the mixer to whip the eggs and egg white for 1 minute.
Add the thickened milk, sugar, oil, vanilla, almond extract, and mayonnaise, and continue to whip for another minute.
In a medium bowl, stir together the flour mixture, coconut flour, cornmeal, baking powder, and salt.
Add the flour mixture to the egg mixture; blend the dry ingredients in thoroughly using a whisk.
Fold in the cranberries and pecans.
Spoon the batter into the prepared muffin tins.
Bake the batter at 400 degrees for 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool the muffins slightly, and then remove them to a wire rack.
Per serving: Calories: 183; Total fat: 8g; Saturated fat: 1g; Cholesterol: 28mg; Sodium: 185mg; Carbohydrates: 27g; Fiber: 2g; Sugar: 12g; Protein: 3g.
Gluten-free flour mixture
Preparation time: 5 minutes
Yield: 5 cups
2 1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2 1/2 tablespoons xanthan gum
1.Sift all the ingredients into a large bowl.
2.Stir ingredients together with a whisk.
3.Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.