Cranberry-Banana Muffins


1 cup chopped raw cranberries
½ cup sugar
2 cups all-purpose GF flour
2 tsp double-acting baking powder
1/2 tsp salt
2 Tbs sugar
1 tsp xanthan gum
1 egg
1 cup milk
1/4 cup melted shortening
1 small over ripe banana – mashed
1/2 cup chopped nuts – optional


Grease well muffin pans with 12 large or 16 medium cups.
Wash cranberries, chop and stir in the ½ cup sugar.
Sift flour, measure, resift with next 4 ingredients.
Beat egg, then beat in milk and melted shortening; add all at once to dry ingredients and stir quickly until flour is just dampened; batter is not smooth.
Fold in cranberries, mashed banana and nuts with the last few stirs.
Quickly spoon batter into prepared pans, filling 2/3 full.
Bake in a moderately hot over (400 degrees F) 20 to 25 minutes. Serve hot.