Cranberry Pistachio Muffins

Colin Erricson
  • Yield: 6 pieces


3/4cup sorghum flour
1/4cup quinoa flour
2tablespoons tapioca starch
1/4cup granulated sugar
2teaspoons GF baking powder
1/2teaspoon baking soda
1teaspoon xanthan gum
1/4teaspoon salt
1 1/2teaspoons ground cardamom
1whole egg
2/3cup milk
2tablespoons vegetable oil
1teaspoon cider vinegar
1/2cup dried cranberries
1/2cup shelled unsalted pistachios


1. In a bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and cardamom. Mix well and set aside.

2. In a separate bowl, using an electric mixer, beat egg, milk, oil and vinegar until combined. Add dry ingredients and mix just until combined. Stir in cranberries and pistachios.

3. Spoon batter into prepared muffin cups, dividing evenly. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).

4. Bake for 18 to 20 minutes or until firm to the touch. Remove from the pan immediately and let cool completely on a rack.


Excerpted from The Gluten-Free Baking Book by Donna Washburn and Heather Butt © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.