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CRANBERRY ALMOND MUFFINS

Source of Recipe

Meredith Stewart "GLUTEN FREE TRIED AND TRUE BOOK TWO"


Recipe Introduction

When is the last time you had the pleasure of eating a fresh muffin that tasted real! Try out this muffin recipe. You won't believe it is gluten free!

List of Ingredients


1 cup white rice flour
1/2 cup soya flour
1/2 cup potato starch
1/2 cup white sugar
1/4 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp fresh lemon rind
2 cup fresh cranberries, washed and drained
1/2 cup apple sauce
1/2 cup slivered almonds
3 eggs
1 cup Soya milk
1/4 cup margarine
1 fresh lemon juiced




Recipe

Preheat oven 350. Spray muffin pans with non-stick spray.
Whisk flours, white sugar, baking powder, baking soda and salt until blended. Set aside. In separate bowl mix brown sugar, cranberries, nuts and lemon rind. Set aside. In separate bowl beat eggs until lemon colored. Add milk, lemon juice, applesauce and melted margarine. Pour over flour mixture and mix with electric mixer until blended and smooth. Stir in cranberry mixture making sure not to over stir. Spoon into prepared muffin pans. Bake for 30 minutes or until toothpick comes clean. Remove from oven.

Drizzle top of muffin with following mixture.

Topping
1 tbsp lemon juice
2 tsp sugar