Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 1 c. chopped raw cranberries * 1/2 c. sugar * 2 c. all-purpose GF flour ** * 2 tsp. double-acting baking powder * 1/2 tsp. salt * 2 Tbsp. sugar * 1 tsp. xanthan gum * 1 egg * 1 c. milk * 1/4 c. melted shortening * 1 small over ripe banana, mashed * 1/2 c. chopped nuts, optional
** Brown Rice Flour Blend * 1 1/3 c. brown rice flour * 7 Tbsp. potato starch * 3 1/2 Tbsp. tapioca flour
** For 1 1/2 cup gluten-free flour blend: * 1/2 c. rice flour * 1/2 c. cornstarch * 1/2 c. tapioca starch/flour * 1 Tbsp. potato flour
What to do:
1. Grease muffin pans with 12 large or 16 medium cups. 2. Wash cranberries, chop and stir in the 1/2 cup sugar. 3. Sift flour, measure, resift with next 4 ingredients. 4. Beat egg, then beat in milk and melted shortening; add all at once to dry ingredients and stir quickly until flour is just dampened; batter is not smooth. 5. Fold in cranberries, mashed banana and nuts with the last few stirs. 6. Quickly spoon batter into prepared pans, filling 2/3 full. Bake in a moderately hot oven (400°F) 20 to 25 minutes. Serve hot.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance