Brunch

Gluten free Cranberry Walnut muffins is for Breakfast, Snack.

Gluten free Cranberry Walnut muffins takes 20 minutes to prepare.

Gluten free Cranberry Walnut muffins takes 10 minutes to cook.

Gluten free Cranberry Walnut muffins makes 48 servings.

The ingredients for Gluten free Cranberry Walnut muffins are:

2 cups brown rice flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup smart balance buttery sticks
2/3 cups orange juice
2 egg whites
2 cups fresh cranberries coarsely chopped
1/2 cup walnuts, chopped
1 tablespoon orange rind

Here is how you make Gluten free Cranberry Walnut muffins:

Preheat oven to 350. Spray mini muffin pan with non stick sprayMix flour, sugar, baking powder, xanthan gum, salt, and baking soda in large mixing bowl.blend in smart balance until mixture resembles cornmeal. Then add in OJ and egg until moistened. Fold in cranberries, walnuts and orange rind. Pour into mini muffin pan and bake for 8-10 minutes or until toothpick inserted comes out clean.Number of Servings: 48Recipe submitted by SparkPeople user MOM2IK.

The nutritional information for Gluten free Cranberry Walnut muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 48.6

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 100.1 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 0.6 g
• Protein: 0.9 g

The dietary needs meet for Gluten free Cranberry Walnut muffins is Gluten Free