Langan's Cranberry Walnut Cornmeal Gluten Free Muffins

Langan's Cranberry Walnut Cornmeal Gluten Free Muffins

These muffins turned out decent. All cornmeal muffins are best eaten warm with margarine on them. If I make them again I would change the sweetened dried cranberries for fresh/frozen cranberries for better taste/texture.

1 cup gluten free flour
3/4 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sweetened dried cranberries
1 egg
1 cup skim milk
1/3 cup vegetable oil
1/2 cup coarsely chopped pecans

1.Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
2.In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries and pecans; set aside.
3.In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
4.Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
5.Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature

No comments:

Post a Comment