Ingredients:
2 cups GF Blend flour (I used equal parts rice, sorghum, tapioca)
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
2 cups fresh or frozen cranberries
1/4 cup butter or margarine, melted
1 cup plain or vanilla GF yogurt
1/3 cup milk
1 lg egg
1 tsp vanilla extract (less if you use vanilla yogurt)
Directions:
Preheat oven to 375 degrees. Grease a muffin tin, preferably normal size or large (not minis).
Combine dry ingredients into a medium sized bowl, sifting flour if desired. Place liquid ingredients in a large bowl and beat until combined. Fold in wet ingredients into dry.
Pour batter into muffin tins and bake 20-25 minutes or until a light golden brown and muffins are springy to the touch. Cool in pan for at least 5 minutes, then cool them on a cooling rack.
ENJOY!
