Gluten Free Cranberry Muffins

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Busy weekend, lots of backlogged recipes to post…maybe I’ll get to it this afternoon.

I made these this morning, and hesitate to call them muffins because they taste so much like cake. I picked the original recipe up from here, and tweaked it to make it gluten free. I started mixing my own gluten free flour last week and used that so these muffins are light and fluffy on the inside. (read: they won’t become hockey pucks overnight). I’ll post my flour mixture sometime this week.

  • 2 cups all-purpose gluten free flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole grain millet
  • 2 cups fresh or frozen cranberries
  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.
Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
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