Monday, November 23, 2009

Cranberry-raisin Muffins

1¼ cup rice flour
¼ cup millet flour
¼ almond or flax meal
1 teaspoon Guar gum or Xanthan gum
3 teaspoons baking power
½ teaspoon salt
¼ more or less brown sugar
¼ cup raisins
¼ cup dried cranberry
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons Smart balance light or butter
1 egg or egg substitute1 cup milk of your choice

To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined and no longer dry. Grease and flour a muffin tin and fill the cups full. Gluten free does not rise like glutenous, so you needn't worry about it overflowing here. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).