Gluten Free Cranberry Orange Muffins With Rice Flour
If you can’t have gluten but still want bread, you will enjoy this recipe. It’s fairly simple and doesn’t take long to prepare. If you have a busy schedule you can make them on the weekend, store them in the refrigerator and heat them as needed in a toaster oven.
They don't rise up very much so you don't have to worry about over filling the muffin cups.
1 cup water
¼ cup powdered milk
1/3 cup sugar (or 1 tablespoon Stevia if you are watching your sugar)
¼ cup oil
2 cups rice flour (brown or white)
2 teaspoons baking powder
1 teaspoon salt
½ cup dried cranberries
2 tablespoons grated orange peel
Preheat oven to 425° Fahrenheit. Lightly grease or spray a 12 muffin tin pan.
In a mixing bowl, mix together all ingredients except cranberries. Mix well. Stir in cranberries.
Pour into prepared muffin tins. Bake for 15 minutes or until golden brown. Let cool on wire wrack for a few minutes before removing.
Makes about 12 muffins.
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