Cranberry Muffins

A seasonal muffin you will crave all year long.

This recipe is: Dairy Free, Gluten-Free


Yields: 8


Total Time: 25 mins

Prep Time: 5 mins

Nutritional Information
(Per Serving)

Calories
200

Total Fat
3.5g

Saturated Fat
1g

Cholesterol
110mg

Sodium
115mg

Total Carbohydrate
38g

Dietary Fiber
3g

Sugars
14g

Protein
6g

Calcium
--




Ingredients
  • 4 eggs
  • ½ cup maple syrup
  • ½ teaspoon almond extract
  • ½ teaspoon apple cider vinegar
  • 1/3 cup vanilla soymilk
  • 2 cups all-purpose gluten-free flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 cup fresh or frozen cranberries


Directions
  1. Preheat oven to 350 degrees F and lightly grease a muffin tin.
  2. In a mixing bowl, mix together eggs, maple syrup, almond extract, vinegar and vanilla soymilk.
  3. In a separate bowl, mix together all-purpose gluten-free flour, baking soda and salt. Add the wet ingredients mixture to the dry ingredients, stirring to incorporate fully.
  4. Gently fold in cranberries. Divide evenly among 8 muffin tin cups and bake for 15 to 20 minutes until toothpick inserted in center comes out clean.





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