24 February 2009

GF Orange Cranberry Pecan Muffins

I recently came across an excellent Gluten Free recipe book "125 Best Gluten-Free Recipes" by Donna Washburn and Heather Butt, I highly recommend it to people affected by gluten intolerance, and even for non celiac the recipes in this book "work" and taste great. Here is my adaptation of one of their recipes

Orange Cranberry Pecan Muffins

1.5 / 375 ml cup Rice flour
1/3 cup / 75 ml Cornstarch
1/3 cup / 75 ml Tapioca starch (you can grind your own from tapioca pearls in a coffee grinder)
1.5 tsp / 7 ml Xanthan gum (essential in gluten free baking to "glue" the GF flours together)
1 Tbsp / 15 ml Baking powder (GF)
3/4 tsp / 4 ml Salt
1 cup / 250 ml Dried cranberries
1/2 cup / 125 ml Pecan (grossly chopped)
1 cup / 225 ml Orange juice

2/3 cup / 150 ml Orange marmalade
1 tsp / 5 ml Cider vinegar
1/2 stick / 50 gr Butter
2 Eggs

In a bowl mix together all the dry elements (rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, salt, dried cranberries, pecan).
In another bowl mix well the wet ingredients (orange juice, marmalade, vinegar, melted butter eggs)
Pour the wet mixture over the dry mixture and gently combine with a fork (do not overwork).
Using a cookie spoon fill each muffin mold and let them stand for 30 mn.
Bake in pre-heated oven at 360 F / 180 C for 20 to 30 mn depending on your oven and the size of the muffin molds you are using (I use mini silicon molds which makes it easy to unmold when baked).
Let the muffins cool on a rack before enjoying them for breakfast or with a cup of tea or coffee.

No comments:

Post a Comment