You are here: Home » Recipes » Gluten-Free Cranberry Pistachio Muffins Gluten-Free Cranberry Pistachio Muffins Recipe by Our Cookbook Collection Yield 6 pieces These muffins with a rich golden color feature the tartness of cranberries and the nutty flavor of pistachios. Colin Erricson PrintEmail Ingredients 3/4 cup sorghum flour1/4 cup quinoa flour2 tablespoons tapioca starch1/4 cup granulated sugar2 teaspoons GF baking powder1/2 teaspoon baking soda1 teaspoon xanthan gum1/4 teaspoon salt1 1/2 teaspoons ground cardamom1 whole egg2/3 cup milk2 tablespoons vegetable oil1 teaspoon cider vinegar1/2 cup dried cranberries1/2 cup shelled unsalted pistachios Instructions 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. 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. Spoon batter into prepared muffin cups, dividing evenly. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C). 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. www.robertrose.ca Reprinted with permission. All rights reserved.