Cranberry Macadamia Muffins

1 and 1/3 cups sorghum flour
2/3 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
Rounded 1/2 teaspoon cinnamon
1/3 cup brown sugar
1/3 cup canola oil
1 cup orange juice
1/2 teaspoon vanilla
1 cup chopped macadamia nuts
1 cup dried cranberries

Preheat oven to 350 degrees. Grease a 12-cup muffin tin.

In a large bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, baking soda, salt, and cinnamon. Add brown sugar. Then mix in oil, orange juice, and vanilla, mixing with a fork, just to moisten. Fold in nuts and dried cranberries.

Spoon batter into muffin tins; batter will not rise enough to worry about the tin being full.

Bake at 350 degrees for 20-22 minutes (convection oven: bake at 325 degrees for 16 minutes). Cool 5-10 minutes; remove from pans. Yield: 12 muffins. 

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