Notes: For the gluten-free flour, I recommend the following: 1 cup (120g)
millet flour, ½ cup (60g)
brown rice flour, ½ cup (60g)
tapioca flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend using the vanilla crème stevia! It's one of my favorite ingredients, and you'll use it in all of
these recipes of mine, too. If you prefer, 8-10 tablespoons of
pure maple syrup,
honey, or
agave may be substituted for the vanilla crème stevia, and the milk should be reduced to 1-3 tablespoons to compensate for the added liquid.
Any milk may be substituted in place of the nonfat milk.
To quickly dice the cranberries, add them to a food processor, and pulse until they’re no larger than ¼ of their original size.
Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ½ cup of diced dried cranberries that have been hydrated may be substituted. To hydrated the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the scone dough. Just before mixing them in, drain and pat dry.
Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.
If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 18 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
{gluten-free, clean eating, low fat, low calorie, lower sugar}