Last weekend, my husband, Steve, and I traveled all the way across Missouri to sell my new cookbook, “Mealtime Magic: Delicious Dinners in Half the Time” at the Baby-Kid Expo in St. Charles. Because we left at 4 pm Friday, after Steve finished teaching 7th-grade science at the middle school, we only drove part way, to Columbia. My sister, Nancy, lives there and had offered to put us up for the night.
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.
(If viewing from a mobile device, please select the web version to view the recipe.)
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.
(If viewing from a mobile device, please select the web version to view the recipe.)
Nancy’s Gluten-Free Cranberry Macadamia Nut Muffins
1 ⅓ c. sorghum flour
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.)
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.)
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