Description
I followed THIS formula from Allison Gryski on how to make muffins and used my own gluten, egg, and dairy free substitutes. *This recipe has been UPDATED as of 11/18/15
Ingredients
Scale
Dry ingredients
- 1/2 c. brown rice flour
- 1/2 c. white rice flour
- 1/4 c. arrowroot powder
- 1/4 c. potato starch
- OR use 1 1/2 c. gluten free blend (make sure it is a rice mix for a lighter bite)
- 1/2 c. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (omit if your blend already has it)
- 1/4 tsp. salt
Wet ingredients
- 1 c. nondairy milk
- 1/4 c. oil
- 3 tsp. apple cider vinegar
Add-in
- 1 c. frozen cranberries
Instructions
- Preheat your oven to 350 degrees. Grease or line a muffin pan.
- In a large bowl, whisk together the dry ingredients. In a medium bowl, mix the wet ingredients. Create a well in the middle of the dry ingredients and stir in wet mix with a wooden spoon until just combined. Your batter should be like pancake batter and a little on the thicker side. If not, add 1 tablespoon of gluten free flour at a time (you probably won’t need more than 2) until the right consistency. Fold in cranberries.
- Pour into the muffin pan and bake for 22-25 minutes until a toothpick comes out clean when inserted in the middle. Once cool enough to handle, transfer to a wire rack.
Notes
To store, seal in an air-tight container and place in refrigerator for up to 5 days. Or you can freeze them as well.
Nutrition
- Serving Size: 1 muffin
- Calories: 147
- Sugar: 8.7g
- Sodium: 120mg
- Fat: 5.5g
- Carbohydrates: 22g
- Fiber: 0.8g
- Protein: 2g
