Gluten Free Sherwood™ Sourdough Muffins
Prep Time 10 mins
Cook Time 25 mins
Serves 12
Difficulty N/A
Ingredients
- 1 3/4 cups buttermilk
- 1/2 cup Sherwood™ 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 RAW™ for sprinkling, optional
Directions
Step 1:
Preheat oven to 350°F (180°C). Line 12 muffin pans with paper liners.
Step 2:
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.
Step 3:
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.