It’s that time of year again! The time when everyone is making pumpkin everything and I’m making cranberry everything else. <big grin>
Around here cranberries are like gold. Each fall I collect as many bags of cranberries as I can possibly afford and squeeze into my freezer. I then use them throughout the year, especially in the winter months to make, none-other-than; cranberry muffins.
Gluten free baking took me quite awhile to figure out. Boy, oh boy did it. But now, after years of practice I’ve got it down a lot better. Muffins are pretty easy to pull off, especially when you finally get the right mixture of gluten free flours. My personal fave is currently Bob’s Red Mill Gluten Free 1-to-1 Flour. (Find it online at Vitacost). One of the things I like about it, is that it is corn free (it’s hard to find Non-GMO corn in most gluten-free flour blends).
My affiliate partner Vitacost has a great price on this gluten free flour. They also have a number of gluten-free baking items, as well as Non-GMO items. If you plan to order from them, you can sign up through this link – you will get a $10 off coupon for your first purchase from Vitacost. When your order ships I’ll get a $10 off coupon for referring you. Then, you can turn right around and do the same by referring your friends and family.
Now that I have done some healing I can better tolerate baked goods and starches. So this recipe makes its way into rotation about twice a month lately. It’s probably one of my favorites. I usually make 2 dozen and freeze or refrigerate them. These cranberry muffins also make their way into the kids lunches. Personally, I like them best slightly warmed, helps to soften them a bit. Yum!
- 1¾ cups gluten-free flour blend ( I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
- ½ cup organic sugar, coconut sugar, maple syrup or honey
- 2 teaspoons baking powder (I make my own, see recipe below)
- ¼ teaspoon salt
- 1 egg, beaten
- ¾ cup milk (whatever kind you tolerate)
- ¼ cup coconut oil
- 1 cup coarsely chopped fresh/frozen cranberries
- 1 teaspoon orange extract (optional)
- Preheat oven to 400.
- Grease twelve 1½ inch muffin cups or line with paper cups; set aside.
- In a medium bowl sift together flour, sugar (unless using maple syrup or honey), baking powder and salt.
- Make a well in the center of flour mixture; set aside.
- In another bowl combine egg, milk, and oil -- and honey or maple syrup if using. Add egg mixture all at once to the flour mixture. Stir until just moistened. Fold in cranberries.
- Spoon batter into prepared muffin cups, filling each two-thirds full.
- Bake for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool muffins for 5 minutes before serving.
- Homemade Baking Powder
- Makes 1 cup
- /4 cup baking soda
- /2 cup cream of tartar
- /4 cup arrowroot or tapioca
- Sift all ingredients together and store in a sealed container
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