Cranberry English Muffins Recipe

Name: Cranberry English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar, divided; 1 tablespoon dry yeast; 1 1/4 cups warm 1% low-fat milk (100u00b0 to 110u00b0); 9.2 ounces brown rice flour (about 2 cups); 5.2 ounces potato starch (about 1 cup); 4.2 ounces tapioca flour (about 1 cup); 2.3 ounces cornstarch (about 1/2 cup); 1 1/2 teaspoons xanthan gum; 1 1/4 teaspoons salt; 3 tablespoons butter, melted; 1 tablespoon canola oil; 1 large egg, lightly beaten; 2/3 cup sweetened dried cranberries; Tapioca flour, for dusting; 1 tablespoon cornmeal, divided

Servings: persons

2 tablespoons sugar, divided
1 tablespoon dry yeast
1 1/4 cups warm 1% low-fat milk (100u00b0 to 110u00b0)
9.2 ounces brown rice flour (about 2 cups)
5.2 ounces potato starch (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 1/2 teaspoons xanthan gum
1 1/4 teaspoons salt
3 tablespoons butter, melted
1 tablespoon canola oil
1 large egg, lightly beaten
2/3 cup sweetened dried cranberries
Tapioca flour, for dusting
1 tablespoon cornmeal, divided

1
Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.
2
Weigh or lightly spoon brown rice flour, potato starch, tapioca flour, and cornstarch into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and 1 tablespoon sugar, stirring with a whisk. Add yeast mixture, butter, oil, and egg; beat with a mixer at medium speed until blended. Add cranberries; gently stir to combine.
3
Turn dough out onto a well-floured surface; knead gently 5 to 6 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 14 muffins. Place on a baking sheet lined with parchment paper and sprinkled with 1/2 tablespoon cornmeal. Sprinkle tops of muffins with 1/2 tablespoon cornmeal. Let rise in a warm place (85u00b0), free from drafts, 1 hour.
4
Heat a griddle or large nonstick skillet over medium-low heat. Cook muffins 6 minutes on each side or until lightly browned. Cool completely on a wire rack.

659

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons sugar, divided, 1 tablespoon dry yeast, 1 1/4 cups warm 1% low-fat milk (100u00b0 to 110u00b0), 9.2 ounces brown rice flour (about 2 cups), and more.

Yes, Cranberry English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry English Muffins

How did you like this recipe?

Frequently Asked Questions