For the last few weekends, I’ve been busy with various birthday and holiday celebrations so I haven’t had the chance to visit my beloved farmers market. Fortunately, I had some frozen cranberries from early Fall that I was able to dip into.
After learning that I had accidentally consumed meat, I was eager to cook something for myself that I knew would be clean, simple and safe. Of course, I turned to the Complete Gluten-Free Cookbook. (Sometimes, I feel like I should write a Julie & Julia-type blog since I use that book so much – call it ‘Sondi, Donna and Heather’, though that’s a terrible title.)
I quite enjoyed these muffins – they were soft and tender, and punctured by the sharp tang of the cranberries. Next time, I’d add a bit more sugar – maybe an extra tablespoon or two to lend more sweetness. You can play around with the flours, too – I like to mix things up, but you could use fewer flours if that’s all you’ve got.
Cranberry Applesauce Muffins
Adapted from the Complete Gluten-free Cookbook
¾ cup applesauce
2 tbsp ground flax seed mixed with 2 tbsp warm water
1 tbsp lemon juice
2 tbsp grapeseed oil
½ cup sorghum flour
¼ cup brown rice flour
¼ cup quinoa flour
¼ cup tapioca flour
2 tbsp whole natural cane sugar
½ tsp xanthan gum
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
Pinch of cloves
Pinch of allspice
1 cup cranberries, fresh or frozen
¼ cup chocolate chips, optional
Preheat the oven to 350 degrees F.
In a medium mixing bowl, whisk together the sorghum, quinoa, brown rice and tapioca flours. Add in xanthan gum, baking powder, baking soda, salt, cinnamon, cloves and allspice.
In a separate small bowl, combine flax mixture, applesauce, lemon juice and oil. Mix well, then add to dry ingredients. Stir until all ingredients are well combined. Toss in cranberries and chocolate chips, if using.
Pour batter into a prepared six-cup muffin tin. Bake for 20 minutes, or until a toothpick inserted into the muffins comes out clean.