We haven’t made these muffins but the ingredients work and they sound devine! Will check them out later.
The marmalade and cranberries is what makes this muffin scrumptious!
Dry Ingredients
1 ½ cups rice flour
1/3 cups cornstarch (will try potato starch)
1/3 cups tapioca starch
1 ½ teaspoons xanthan gum (will use guar gum)
1 tablespoon gluten free baking powder
¾ teaspoon salt
Wet Ingredients
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
¼ cups canola oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)
Directions:
Preheat oven to 350°F.
Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.
Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.
Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold in the cranberries then pour in greased muffin tins or if you prefer use paper liners.
Let the mixture sit for about 30 minutes then bake for 25 minutes.