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

2 eggs

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

1. Preheat the oven to 400 degrees. Spray muffin tins with cooking spray.

   
   



2. In a small bowl, stir together the milk and lemon juice; set the mixture aside for a few minutes to thicken.

   
   



3. In a mixing bowl, use the mixer to whip the eggs and egg white for 1 minute.

   
   



4. Add the thickened milk, sugar, oil, vanilla, almond extract, and mayonnaise, and continue to whip for another minute.

   
   



5. In a medium bowl, stir together the flour mixture, coconut flour, cornmeal, baking powder, and salt.

   
   



6. Add the flour mixture to the egg mixture; blend the dry ingredients in thoroughly using a whisk.

   
   



7. Fold in the cranberries and pecans.

   
   



8. Spoon the batter into the prepared muffin tins.

   
   



9. Bake the batter at 400 degrees for 15 minutes, or until a toothpick inserted in the center comes out clean.

   
   



10. 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. 1.Sift all the ingredients into a large bowl.

   
   



2. 2.Stir ingredients together with a whisk.

   
   



3. 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.

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