Ingredients

Wet Ingredients

1/4 cup milk (room temperature)

1 Tbsp white vinegar

2 eggs (room temperature)

1 egg yolk (room temperature)

1 Tbsp vanilla extract

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup softened butter

Dry Ingredients

1 cup white rice flour

1 1/2 cup brown rice flour

1 tsp xantham gum

4 Tbsp baking powder

1/2 cup flax seed

1 tsp cinnamon

1/2 tsp salt

1 cup dried cranberries

1/2 cup chopped walnuts

Preparation

  1. Preheat oven to 400 degrees F. Spray 18 muffin tins.
  2. Put milk and vinegar together in a small bowl, stir and set aside.
  3. Beat brown and white sugar with butter together in a bowl using an electric mixer or stand mixer until creamy and smooth.
  4. Add eggs, egg yolk, soured milk, and vanilla; beat until smooth, scraping down sides of bowl as needed.
  5. Mix rice flour, xantham gum, flax seed, cinnamon, baking powder, and salt in a bowl.
  6. Slowly stir flour mixture into creamed butter mixture until just mixed.
  7. Mix in walnuts and dried cranberry.
  8. Scoop batter into the prepared muffin cups, filling each about 3/4 full.
  9. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.