Gluten-Free Cranberry Muffins

01Method

1. 1

   Position oven rack centrally and heat to 200°C. Grease muffin cups or line with paper inserts.

2. 2

   Combine both dry flours, dried cranberries, baking soda, cinnamon, baking powder, and salt in one bowl. In a separate bowl, whip egg whites until stiff peaks form.

3. 3

   In another bowl, beat egg yolks with sugar until pale and fluffy. Fold in yogurt, milk, butter, and vanilla until smooth. Using a spatula, gently fold the dry mixture into the wet ingredients until just combined. Carefully fold in the whipped whites; small white streaks will remain.

4. 4

   Fill muffin cups three-quarters full. Bake for 16 minutes until risen and set but still tender. A wooden pick inserted in the center should come out clean.

5. 5

   Cool on a wire rack for 15 minutes. If baked in a pan, turn out and continue cooling for the final 5 minutes.