|1 1/4 c||brown rice flour blend *||300 mL|
|3/4 c||yellow pea flour *||175 mL|
|3/4 c||sugar, plus 2 tsp (10 mL) for topping||175 mL|
|1 tbsp||baking powder||15 mL|
|1 tsp||xanthan gum||5 mL|
|3/4 tsp||table salt||4 mL|
|1 c||milk of choice, room temperature||250 mL|
|1/2 c||canola oil||125 mL|
|1 tsp||vanilla||5 mL|
|2||large eggs, room temperature||2|
|Zest of 1 large orange|
|1/2 c||dried cranberries||125 mL|
|1/2 c||chopped pecans or walnuts (optional)||125 mL|
PREPARATION TIME: 10 MIN. / BAKING TIME: 25 TO 30 MIN.
The pea flour can be replaced with white bean flour, or other flours.*
Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.
1. Place a rack in the middle of the oven. Preheat the oven to 375ºF (190ºC) degrees. Generously grease a standard 12-cup nonstick muffin pan or line with paper liners.
2. In a medium mixing bowl, whisk together the rice flour blend, yellow pea flour, ¾ cup (175 ml) sugar, baking powder, xanthan gum and salt until well blended. With an electric mixer on low speed, beat in the milk, oil, vanilla, eggs and zest until batter thickens slightly, about 30 seconds. Stir in the cranberries and nuts (if desired). Divide the batter evenly in the pan and sprinkle with the remaining 2 tsp (10 ml) of sugar. Let stand 10 minutes.
3. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool the muffins in the pan for 10 minutes on a wire rack, then transfer the muffins to the wire rack to cool for another 10 minutes. Serve slightly warm.
Canned beans in water or sauce are already cooked and therefore only need to be reheated.