GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
GLUTEN FREE CRANBERRY STREUSEL MUFFINS
Light and fluffy gluten free cranberry muffins with a thick streusel topping.
Provided by Sandi Gaertner
Categories Gluten Free Muffins Recipes
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
- Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
- Let the batter sit while you mix up the gluten free streusel topping.
- In a small bowl, add the topping ingredients except the butter. Mix well.
- Use a pastry blender to cut in the cold butter until your mixture is crumbly.
- Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
- Spoon some of the streusel topping over each muffin.
- Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
- Enjoy :-).
Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 40 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 122 mg, Fiber 3 g, Sugar 27 g
GLUTEN-FREE CRANBERRY MUFFINS
These festive Gluten-Free Cranberry Muffins are oh so soft and fluffy. Perfectly sweet and tart, these are so easy to make! A delicious breakfast or snack. (Gluten-Free + Dairy Free!)
Provided by Lora
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line 12 muffin cups with muffin liners or grease or spray with nonstick baking spray.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon.
- In a separate bowl, stir together the coconut oil, sugar, eggs, vanilla, and coconut milk (I used unsweetened).
- Add the wet ingredients to the dry. Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
- Gently fold in the cranberries. Reserve a portion for the top of muffins if you want a pop of berry color).
- Spoon batter into the muffin cups three-fourths full.
- Sprinkle muffin tops with turbinado sugar.
- Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
GLUTEN FREE CRANBERRY MUFFINS
These gluten free cranberry muffins are such a delicious snack! ($.54 per serving)
Provided by Annemarie Rossi
Categories Snack
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and grease a standard muffin pan.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
- Fold in the chopped cranberries. Transfer the batter to the muffin pan.
- Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
Nutrition Facts : Calories 206 kcal, ServingSize 1 serving
GLUTEN FREE CRANBERRY MUFFINS
Steps:
- Preheat oven to 425° F. Line a standard 12-cup muffin pan with baking cups or spray with non-stick cooking spray.
- In a small bowl, stir together sour cream and oats until combined.
- In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, and salt until combined.
- With an electric mixer, in a large bowl, beat together oil, sugars, and egg until completely combined.
- Add oat mixture to oil mixture and stir until completely combined.
- Stir in the flour mixture until just combined, then fold in the cranberries.
- Divide the batter evenly between the prepared muffin cups.
- Bake at 425° for 5 minutes, then reduce oven temperature to 350° and continue baking for an additional15 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 236 kcal, Carbohydrate 26 g, Protein 3 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 25 mg, Sodium 167 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 9 g
CRANBERRY SAUCE MUFFINS (GLUTEN FREE)
What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".
Provided by PaulaG
Categories Breads
Time 1h
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
- In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
- Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.
Nutrition Facts : Calories 230.3, Fat 7.8, SaturatedFat 5.8, Cholesterol 32.3, Sodium 269.1, Carbohydrate 37.1, Fiber 1.6, Sugar 19.7, Protein 4
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