Gluten-Free Cranberry Walnut Muffins

Ingredients and Weight:

• 180g all-purpose gluten-free flour
• 100g sugar
• 1/2 cup (about 100g) vegetable oil or melted butter
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped walnuts
• 1 cup milk or yogurt (can be substituted with almond milk for a dairy-free option)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 25-30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
3. In a separate bowl, whisk together the eggs, oil/butter, and milk/yogurt until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the cranberries and walnuts.
6. Pour the mixture into a muffin tin lined with paper cups or greased with cooking spray.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow to cool for a few minutes before removing from the tin and transferring to a wire rack to cool completely.

Nutritional Information: (Per muffin, assuming certain ingredient weights)

• Calories: Approximately 250 calories per muffin (depending on exact ingredient weights)
• Fat: 12g
• Carbohydrates: 38g
• Protein: 4g
• Fiber: 2g (due to the inclusion of whole grains and cranberries)

Dish Characteristics:

• Gluten-free friendly
• Full of natural flavors from fresh cranberries and walnuts
• Moist and tender texture
• Versatile - can be enjoyed as a breakfast, snack, or dessert

User Comments:

1. "These muffins are so delicious! The combination of cranberries and walnuts is perfect."
2. "I was looking for a gluten-free muffin recipe, and this one definitely hit the spot."
3. "These muffins are so moist and flavorful, I can't believe they're gluten-free!"
4. "Great recipe for a weekend baking session with the family."
5. "I love how easy this recipe is to follow, and the result is amazing."

Special Precautions and Tips:

• Be sure to use gluten-free flour for best results.
• Do not overmix the batter; it should be just combined. Overmixing can lead to tough muffins.
• For best results, use fresh ingredients. If using frozen cranberries, make sure they are fully thawed before adding to the batter.
• Adjust baking time according to your oven's calibration; always check for doneness with a toothpick.