Raisins-Cranberry Muffins

Finally I baked some goods from scratch and they came out delicious. 🙂
Raisins-cranberry muffins. Perfect with the morning coffee!

Raisins-Cranberry Muffins



1/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
pinch of salt
6 tablespoons of vegan butter,at room temperature
1/2 cup granulated sugar (I will use less next time I bake those)
1/2 cup of brown sugar (I wll use less next time I bake those)
1/2 cup soy milk
egg replacer as equivalent of 1 egg (use direction on the package)

(you can use blueberries or raspberries as well)


Preheat oven to 350F.
Grease muffin tins (12-cups)

In a bowl mix together all the flours. Whisk in the baking powder,xanthan gum and salt.
In separate bowl mix together butter and granulated sugar and brown sugar until light and fluffy. Beat in milk and egg replacer. Mix for a bit till its nice and fluffy. (It may seem that ingredients are not blending well,but it just needs extra time till it becomes nice and smooth).
Gradually blend in the dry ingredients until smooth batter forms. Fold in raisins,cranberries (you can use cranberries to top muffins if you like). Fill the muffin tins two-thirds full.You can sprinkle with sugar if you desire.
Bake for 30-40min (depends on your oven!),until toothpick inserted into center of a muffin comes out clean.