1 cup tapioca flour

2 tablespoons potato starch flour

2 tablespoons baking powder

¼ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons fructose

1 teaspoon xantham gum

½ teaspoon agar

½ teaspoon salt

1 ¾ cup rice milk

2 tablespoons sunflower oil

1 teaspoon vanilla extract

1 cup unsweetened dried cranberries

 

Preheat oven to 350 degrees F and oil the cups of a muffin pan for baking. Mix rice flour, tapioca flour, potato starch flour, baking powder, fructose, salt, nutmeg, cinnamon and agar together in a bowl. Slowly mix in rice milk before adding vanilla extract, berries and sunflower oil. Place mixture in individual muffin cups until each cup is 2/3 full. Bake 35 to 45 minutes or until muffins are browned and a toothpick inserted into the center of the muffins comes out clean. Remove muffins from pan and allow them to cool on wire racks.