Gluten-free muffins
| INGREDIENTS | LBS. | OZS. | METRIC | PERCENT |
|---|---|---|---|---|
| White rice flour | 1 | 0.36 | 464 g | 12.2 |
| Expandex® Modified Tapioca Starch | 10.72 | 304 g | 8.0 | |
| Potato starch | 13.83 | 392 g | 10.3 | |
| Sugar | 14.25 | 404 g | 10.7 | |
| Baking powder | 1.24 | 35.2 g | 0.9 | |
| Xanthan gum | 0.31 | 8.8 g | 0.2 | |
| Salt | 0.79 | 22.4 g | 0.6 | |
| Vegetable oil | 5.64 | 160 g | 4.2 | |
| Low-fat milk (cow, rice, soy or nut) | 2 | 5.81 | 1.072 kg | 28.3 |
| Eggs, large | 13.83 | 392 g | 10.3 | |
| Vanilla extract | 0.6 | 16.8 g | 0.5 | |
| Dried cranberries* | 1 | 2.34 | 520 g | 13.8 |
| Total appr. wt. | 8 | 5.72 | 3.791 kg | 100.00 |
INSTRUCTIONS
Mix together all dry ingredients. In a separate bowl, combine oil, milk, eggs and vanilla. Add to dry ingredients, and mix until blended. Add cranberries. Lightly coat muffins pans with vegetable spray, and deposit batter for each muffin. Top with granulated sugar, if desired.
Bake at 400°F for 25 to 28 minutes, or until muffin tops are golden brown.
Yields 36 to 48 muffins
* You may substitute fruit or nut of choice.
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© 2008 Penton Media Inc.
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