Cranberry-Walnut Bread or Muffins

Cranberry-Walnut Bread or Muffins

From the Gluten Free Every Day Cookbook by Robert M. Landolphi comes this great Cranberry Walnut Allergy Friendly recipe which can either be made into bread or muffins . 
(If you are allergic to nuts leave them out or choose a different recipe from the archives below).

This recipe makes one 9 by 5 inch loaf or 12 muffins.

Ingredients:
½ cup sorghum flour
½ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
¾ cup freshly squeezed orange juice
2 large eggs, lightly beaten
1 teaspoon grated orange zest
1 cup fresh or thawed frozen cranberries, chopped
1/3 cup walnuts, chopped

Instructions:
Preheat the oven to 350 degrees F.
Butter a 9 by 5 inch loaf pan or butter the muffin cups.
In a medium bowl whisk together the sorghum flour, white rice flour, brown rice flour, tapioca flour, xanthan gum, baking soda, baking powder, and salt.
Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
Beat in the orange juice, eggs, and orange zest.
Gradually beat in the dry ingredients until a smooth batter forms.
Stir in the cranberries and walnuts. 
*Pour the batter into the prepared pan and bake for 55 to 60 minutes, until a toothpick inserted in center of the bread comes out clean.
Remove from the oven and let cool on a wire rack for 15 minutes.
Un-mold and cut into slices.
*To make the muffins: scoop into buttered muffin cups and fill each two thirds full, sprinkle with sugar, and bake for 25 to 30 minutes.