When we arrived at 8:30 pm, Nancy was mixing up a batch of her famous Gluten-Free Cranberry Macadamia Nut Muffins. (OK, they are not famous, but they should be.) Nancy is writing a gluten-free baking book and says that she likes the taste and texture of gluten-free baked goods better than those with gluten. She is one of the millions of people who have a sensitivity to gluten, which is found in wheat and other grains. As you can see below, successful gluten-free recipes require a mixture of fun-to-pronounce ingredients in varying amounts.
Saturday morning, Nancy woke up at 5:30 am to brew fresh coffee and eat with us (Gluten-Free Cranberry Macadamia Nut Muffins, of course!). It was a short visit. We had to drive a few more hours to make it in time to set up our table for the Baby-Kid Expo. Before we left, Nancy packed a few muffins for the road. I share her recipe, below.
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Nancy’s Gluten-Free Cranberry Macadamia Nut Muffins
⅔ cup arrowroot starch
1 tsp. xanthan gum
1 tsp. baking soda
½ tsp. salt
Rounded ½ tsp. cinnamon
⅓ cup brown sugar
⅓ cup canola/vegetable oil
1 cup orange juice
½ tsp. vanilla
1 cup chopped macadamia nuts
1 cup dried cranberries
Preheat oven to 350 degrees. Grease a 12-cup muffin tin.
In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. Add brown sugar. Then mix in oil, orange juice, and vanilla, mixing with a fork, just to moisten. Fold in nuts and dried cranberries.
Spoon batter into muffin tins; batter will not rise enough to worry about the tin being full.
Bake at 350 degrees for 20-25 minutes. (Convection oven: bake at 325 degrees for 16 minutes.)