Gluten Free Cranberry Walnut Muffins

• 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

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

ingredients, milk, white vinegar, eggs, egg yolk, vanilla, brown sugar, white sugar, butter, ingredients, white rice flour, brown rice flour, xantham gum, baking powder, flax seed, cinnamon, salt, cranberries, walnuts

Taken from www.epicurious.com/recipes/member/views/gluten-free-cranberry-walnut-muffins-52839661 (may not work)