This recipe is taken from 125 Best Gluten-Free Recipes.
1 1/2 cups rice flour
1/3 cup cornstarch
1/3 cup tapioca starch
1 1/2 tsp xanthan gum
1 tbsp baking powder
3/4 tsp salt
2/3 cup cranberry juice
1/3 cup water
2/3 cup orange marmalade
1 tsp cider vinegar
1/4 cup vegetable oil
1 cup cranberries, fresh or frozen
- Preheat oven to 350F.
- In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt. Set aside.
- In a separate bowl, beat cranberry juice, water, marmalade, vinegar, oil, and eggs until combined.
- Pour mixture over dry ingredients and stir until combined. Gently fold in cranberries. Spoon into each cup of prepared muffin tin. Let stand for 30 minutes.
- Bake in preheated oven for 25-30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.