Linda Etherton & Gluten-Free Homemaker’s Gluten Free, Dairy Free Almond Cranberry Muffins

• 1 cup almond meal/flour
• 1 cup unsweetened almond milk
• 1/2 cup sweet rice flour
• 1/2 cup + 2 Tbsp potato starch
• 1/2 cup coconut sugar
• 1/2 cup dried cranberries or raisins
• 1/4 cup tapioca starch
• 1/4 cup melted coconut oil or grapeseed oil
• 3 large eggs
• 1 Tbsp gluten free baking powder
• 1 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp pure vanilla extract
• 3/4 tsp salt

1. Preheat oven to 200 / 400°.
2. In a mixing bowl, combine all of the dry ingredients with a whisk.
3. In your stand mixer, lightly beat together the milk and eggs on a low speed.
4. Add the vanilla.
5. Pour the coconut oil into the dry ingredients and gently mix with a fork.
6. Add this mixture into the milk, egg, and vanilla mixture and mix on a low speed until just moistened and combined.
7. Gently fold in the cranberries or raisins.
8. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
9. Bake for 18 minutes or until a toothpick inserted in the centre comes out clean.
10. Cool in the pan for five minutes then transfer to a wire rack to cool completely. YUMMO! 

For more information about this recipe, check out Linda's original blog post.
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