Gluten Free Fruit and Nut Muffins
These gluten free muffins do not use a commercial mix depending upon white rice flour and cornstarch for their body.
Servings: 12 servings
Calories: 351kcal
Ingredients
- 1 1/4 cup white rice flour (185 grams or 6 1/2 ounces)
- 3/4 cup cornstarch (110 grams or about 3 3/4 ounces)
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (170 grams, 6 ounces or 1 1/2 sticks)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (200 grams or 7 ounces)
- 3 large eggs
- 1/3 cup milk (whole or 2%)
- 1 1/2 teaspoons xanthun gum
- 1 cup walnuts, coarsely chopped (114 grams or 4 ounces)
- 1 cup frozen mixed berries (100 grams or 3 1/2 ounces)
- Sanding sugar or Swedish Pearl Sugar as needed
Instructions
- Preheat the oven to 350°F. Line 12 regular size muffin cups with paper liners. Set aside.
- Whisk together the rice flour, cornstarch, baking powder, baking soda and salt.
- Cream the butter, vanilla, and sugar together until light and fluffy.
- Add the eggs all at once, mixing on medium to combine.
- Add the milk and xanthun gum, mixing to blend. At this point the mixture will most likely curdle or break.
- Mix the flour in all at once on low until a smooth batter forms, about 2 minutes.
- Smash the frozen fruit as above.
- Add it along with the nuts, blending them in.
- Fill the cups about 3/4 full. Sprinkle with sanding sugar or Swedish Pearl Sugar if using
- Bake for 22 to 25 minutes or until a tester comes out clean. Cool.
Notes
Any nut and any fruit can be substituted. These freeze well after baking.
Nutrition
Calories: 351kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 435mg | Potassium: 94mg | Fiber: 2g | Sugar: 18g | Vitamin A: 433IU | Vitamin C: 0.5mg | Calcium: 148mg | Iron: 1mg
