Gluten Free Cranberry Muffin Recipe with Cranberry Pecan Coffee Cake Recipe
1 1/2 cups fresh cranberries
1/4 cup brown sugar
1 cup white rice flour blend (such as Bette Hagman’s gourmet mix containing tapioca starch)
1 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup garfava bean flour
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup yogurt
2 eggs, lightly beaten
1 cup milk
For cake variation:
Combine cranberries and 1/4 cup brown sugar in a small bowl and reserve. Combine dry ingredients including sugar, baking powder and salt in a large bowl. Cut in butter or margarine into the dry ingredients until the texture becomes slightly crumbly. Then combine your eggs, milk, and yogurt in a bowl and whisk together. Pour the liquid ingredients into the dry crumble and gently stir together. Fold in your cranberry-sugar mixture.
For muffins, pour into 2 muffin tins sprayed with nonstick cooking spray and bake for 20-25 minutes.
For cranberry cake variation, combine your brown sugar and pecans in a small bowl. Spray up to two square 8 in. cake pans with nonstick cooking spray. If you like, you can like the cake pan with wax paper Pour your batter into the cake pan. Sprinkle the top with your brown sugar and pecans and bake for 25-30 minutes.
You can use half the batter for a batch of muffins and half the batter for a cranberry coffee cake!