Holiday Cranberry Muffins

1 cup brown rice flour
½ cup amaranth flour
½ cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons baking powder
Grated zest of 2 medium oranges
2/3 cup chopped walnuts (optional)
2 eggs
4 tablespoons safflower or canola oil
2/3 cup rice milk (be sure it´s gluten and casein free)
2/3 cup pure maple syrup
3 tablespoons finely chopped dried, sweetened cranberry

Combine the flours, xanthan gum, baking powder, orange zest and walnuts (if used). In another bowl, combine the eggs, oil, rice milk and maple syrup; whisk to blend. Pour the liquids into the dry ingredients and stir. Fold in the cranberries. Spoon into 12 muffin cups or oiled tins. Bake in a pre-heated 375 degree oven about 15 minutes, or until a toothpick inserted in the center comes out clean. Serve warm. Makes 12 muffins.