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Dried Cherry Muffins

Dried Cherry Muffins
Gluten-Free Baking and More, January 2005.
Name: Dried Cherry Muffins
Description: I love muffins. I love dried cherries. Why didn’t I think of this combo before? Who knows! But I finally did. The tartness of the buttermilk and dried cherries makes for a nice, not-too-sweet muffin. I think you’ll like this recipe.
Ingredients: Dry Ingredients
1 cup white rice flour

1/4 cup tapioca starch

1/4 cup potato starch

1 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients
1/2 cup vegetable shortening

2/3 cup granulated sugar

2 large eggs

1/2 cup buttermilk

2 teaspoons vanilla extract

1/2 cup dried cherries or cranberries (For a more berry-packed muffin, use 3/4 cup dried berries.)
Directions:
  1. Preheat oven to 350°F. Line muffin pans with paper liners or coat lightly with a gluten-free cooking spray.

  2. In a small bowl, whisk together dry ingredients. Set aside.

  3. In a medium mixing bowl, beat together shortening and sugar.

  4. Add eggs, one at a time. Blend for 30 seconds.

  5. Add half the dry ingredients mixture, stir to combine. Add half the buttermilk and mix to combine, about 15 seconds.

  6. Add remaining dry ingredients and buttermilk. Blend until thoroughly combined, about 30 seconds. Using a wooden spoon, fold in dried cherries, or dried cranberries.

  7. Spoon batter into prepared muffin pans and fill three-fourths full.

  8. Bake 20-25 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean.

  9. Turn muffins out onto a wire rack to cool completely.

    Makes 12 muffins
Created By: Elizabeth Barbone


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