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Cranberry Orange Muffin

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1 ¼ c. brown rice flour blend                                          
1 c. milk of choice                                                                                              
½ c. canola oil
¾ c. yellow pea flour                                                    
1 tsp. pure vanilla
¾ c. sugar, plus 2 tsp for topping                    
2 large eggs, room temperature
1 T. baking powder
Zest of 1 large orange
1 tsp. xanthan gum
½ c. dried cranberries
¾ tsp. table salt
½ c. chopped pecans or walnuts

Place rack in the middle of the oven, preheat oven to 375 F degrees Generously grease a standard 12 cup nonstick muffin pan or line with paper liners. In a medium mixing bowl, whisk together the rice flour blend, yellow pea flour, ¾ cup 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. Divide the batter evenly in pan and sprinkle with remaining sugar. Bake 25 to 30 minutes, until brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove the muffins from the pan, cool 10 more minutes on the wire rack. Serve slightly warm.
 Pulse flours absorb more moisture than other flours. More liquid or eggs may be necessary in baking.