• Prep Time 10 minutes
  • Baking Time 25 minutes
  • Makes 12 large muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 3/4 cups buttermilk
  • 1/2 cup SherwoodTM Gluten Free Sourdough Starter
  • 2 eggs
  • 1/3 cup butter, melted
  • 1 tsp vanilla
  • 2 cups Robin Hood® Gluten Free All Purpose Flour Blend
  • 1/2 cup sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnuts
  • SUGAR IN THE RAWTM for sprinkling, optional

Serving Size: 12 large muffins


Serving Size: 12 large muffins

  • Preheat oven to 350°F (180°C). Line 12 muffin pans with paper liners.
  • Whisk buttermilk, starter, eggs, melted butter and vanilla in a large bowl. Combine flour blend, sugar, baking powder, baking soda, cinnamon and salt in a separate large bowl.
  • Stir flour mixture into buttermilk mixture. Fold in cranberries and walnuts. Pour into prepared pans.
  • Bake 22-25 minutes, or until toothpick inserted comes out clean.


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