Cranberry Nut Muffins

Many thanks to Sharon Kane, from whom this recipe was adapted:

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt

3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained

Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.

Let rise for 6 hours and stir down.

Add remaining ingredients, and gently whisk smooth.

Portion into oiled muffin tins (half full) and cover with a casserole dish or cookie sheet (leaving room to rise) to keep moisture in.

Let rise until nearly double, about one hour.

Bake at 400f for 5 minutes, then turn the heat down to 350f for another 15-25 minutes or so.

Toothpick should come out fairly clean.