Almond Cranberry Muffins from The Gluten-Free Homemaker
If you have around 18 minutes to spend in the kitchen, Almond Cranberry Muffins from The Gluten-Free Homemaker might be an excellent gluten free and dairy free recipe to try. One serving contains 222 calories, 5g of protein, and 11g of fat. This recipe serves 12 and costs 60 cents per serving. Plenty of people really liked this side dish. 114 people were impressed by this recipe. It is brought to you by Gluten Free Easily. Head to the store and pick up sweet rice flour, almond milk, coconut oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 19%, which is rather bad. Try Roasted Winter Squash, Cranberry, and Almond Salad with Lemon Dijon Balsamic Vinaigrette (vegan, gluten-free, soy-free), Gluten-free Orange Almond Muffins, and Gluten Free Chocolate Almond Muffins for similar recipes.
Servings: 12
Cooking duration: 18 minutes
Ingredients:
1 cup almond flour
1 cup almond milk
1 Tablespoon baking powder
1 teaspoon baking soda
¼ cup melted coconut oil
½ cup dried cranberries or raisins
3 large eggs
½ cup + 2 Tablespoons potato starch
¾ teaspoon salt
½ cup sugar
½ cup sweet rice flour
¼ cup tapioca starch
1 teaspoon vanilla extract
1 teaspoon xanthan gum
Equipment:
mixing bowl
whisk
oven
muffin tray
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400°.In a mixing bowl, combine the dry ingredients with a whisk.In a small bowl, lightly beat together the almond milk and eggs. Add the vanilla.Pour the coconut oil into the dry ingredients and gently mix with a fork.Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.Stir in the cranberries or raisins.Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.Bake for 18 minutes or until a toothpick inserted in the center comes out clean.Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Step by step:
1. Preheat oven to 400°.In a mixing bowl, combine the dry ingredients with a whisk.In a small bowl, lightly beat together the almond milk and eggs.
2. Add the vanilla.
3. Pour the coconut oil into the dry ingredients and gently mix with a fork.
4. Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.Stir in the cranberries or raisins.Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
5. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
