Cornmeal Cranberry Muffins

By krystallondon

Warm muffins, fresh from the oven, are a delicious choice for a hearty breakfast or an easy snack.

Ingredients

• 3/4 cup superfine rice flour
• 1/4 cup potato-starch flour
• 1/4 cup millet flour
• 1/2 cup cornmeal
• 2 tsps baking powder
• 1 tsp baking soda
• 1 teaspoon xanthan gum
• 1/8 teaspoon cardamom
• 1/4 teaspoon salt
• 1/4 cup Egg Substitute for Baking
• 1/4 cup vegetable oil
• 1/3 cup brown sugar
• 1/3 cup rice milk
• 3/4 cup sparkling water
• 1 teaspoon vanilla extract
• 1 cup chopped cranberries

Preparation

Step 1

1. Preheat oven to 400F. Spray 12 muffin cups with nonstick cooking spray and set aside. In large bowl, combine flours, cornmeal, baking powder, baking soda, xanthan gum, cardamom, and salt; mix well.

2. In small bowl, combine Egg Substitute, oil, brown sugar, rice milk, sparking water, and vanilla; mix well. Add to dry ingredients and stir just until combined. Fold in cranberries.

3. Divide batter evenly among prepared muffin cups. Bake 18-23 minutes, or until muffins are golden brown and firm. Immediately remove from muffin cups and let cool on wire rack.

Nutrition per serving
153.64 calories, 5.29 g fat, (0.39 g saturated) 25.17 g carbohydrates, 58.61 mg sodium