Gluten-Free Cranberry Pistachio Muffins

  • Yield 6 pieces

These muffins with a rich golden color feature the tartness of cranberries and the nutty flavor of pistachios.

Colin Erricson


3/4 cup sorghum flour
1/4 cup quinoa flour
2 tablespoons tapioca starch
1/4 cup granulated sugar
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1 whole egg
2/3 cup milk
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1/2 cup dried cranberries
1/2 cup shelled unsalted pistachios


  1. In a bowl or plastic bag, combine sorghum flour, quinoa flour, tapioca starch, sugar, baking powder, baking soda, xanthan gum, salt and cardamom. Mix well and set aside.
  2. In a separate bowl, using an electric mixer, beat egg, milk, oil and vinegar until combined. Add dry ingredients and mix just until combined. Stir in cranberries and pistachios.
  3. Spoon batter into prepared muffin cups, dividing evenly. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
  4. Bake for 18 to 20 minutes or until firm to the touch. Remove from the pan immediately and let cool completely on a rack.

Excerpted from The Gluten-Free Baking Book by Donna Washburn and Heather Butt © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.




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