GLUTEN FREE CRANBERRY WALNUT MUFFINS
Categories Bread Fruit Nut Breakfast Brunch Bake Kid-Friendly High Fiber Wheat/Gluten-Free Spring Edible Gift
Yield 18 muffins
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 400 degrees F. Spray 18 muffin tins. 2. Put milk and vinegar together in a small bowl, stir and set aside. 3. Beat brown and white sugar with butter together in a bowl using an electric mixer or stand mixer until creamy and smooth. 4. Add eggs, egg yolk, soured milk, and vanilla; beat until smooth, scraping down sides of bowl as needed. 5. Mix rice flour, xantham gum, flax seed, cinnamon, baking powder, and salt in a bowl. 6. Slowly stir flour mixture into creamed butter mixture until just mixed. 7. Mix in walnuts and dried cranberry. 8. Scoop batter into the prepared muffin cups, filling each about 3/4 full. 9. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
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SEPORT CHENNAI
[email protected]I found these muffins to be bland and lacking in flavor.
Lily Philpott
[email protected]These muffins are too sweet for my taste.
Ahmed Ouadah
[email protected]I'm not sure what I did wrong, but my muffins turned out dry. I followed the recipe exactly.
Hahaill Hauqkk
[email protected]These muffins are a great way to use up leftover cranberries. They're also a great make-ahead breakfast or snack.
Kayro Okinawa
[email protected]These muffins are delicious and easy to make. I highly recommend them!
Sonicneutron Kilonovasonicboom (kilonovasonicboom)
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them.
Brandon Howson
[email protected]These muffins are so good! I love the texture and the flavor. They're perfect for a special occasion or just a regular day.
Noman Baig
[email protected]I've made these muffins several times and they're always a success. They're the perfect grab-and-go breakfast or snack.
Sadeeq Ullah
[email protected]These muffins are a hit in my house! My kids love them and they're a great way to sneak in some extra fruits and nuts.
Subroto Sarkar
[email protected]Great recipe! The muffins were easy to make and turned out beautifully. I got lots of compliments from my friends.
Lilly Hapeta
[email protected]I'm not a huge fan of cranberries, but these muffins were surprisingly delicious! The walnuts add a nice touch of texture and the muffins are perfectly moist.
Suzan Namugenyi
[email protected]Followed the recipe exactly and the muffins came out perfect! They're light and fluffy with just the right amount of sweetness. I'll definitely be making these again.
Afriyie Bengeorge
[email protected]These gluten-free cranberry walnut muffins turned out so moist and flavorful! I loved the combination of sweet and tart from the cranberries and the crunch from the walnuts. They disappeared from the plate quickly!