Cranberry muffins recipe
“Fresh cranberries aren't available for long each year, so make the most of this tasty recipe while you can”
- Preparation time: 15 mins
- Cook time: 25 mins
- Total time: 40 mins
- Yield: makes 9
Fresh cranberries start to appear in the shops around October/November time, signalling the onset of the Thanksgiving and festive season, and Christmas dinner isn't complete without a bowl of luscious homemade cranberry sauce.
The plump, bright red berries promise tangy homemade cranberry sauce, succulent cranberry tarts and many other homebaking gluten free recipes. These cranberry muffins have a sweet and sharp combination of flavours making them one of the wheat free kitchen's favourite recipes.
And don't forget cranberries are Nature's very own medicine. If you want to know more look at our cranberry food fact page.
Preheat oven: 180°C, 350°F, Gas 4
- Line a large muffin size tray with 8 large muffin cases.
- Put butter and sugar into a mixing bowl and beat with a wooden spoon until pale in colour, light and fluffy.
- Pour in the beaten eggs and beat the mixture until it is light and creamy. It will look a bit curdled, but this does not cause a problem.
- Add the flours, xanthan gum, baking powder, coconut, vanilla extract and milk and beat well until it looks like a smooth batter.
- Add the cranberries and gently fold them into the mixture.
- Spoon the mixture into the 8 muffin cases.
- Bake in the centre of the oven for 22-25 minutes. Test by inserting a toothpick into the centres of a couple of muffins, if it comes out clean the muffins are cooked.
- Cool the muffins on a baking rack, once cold they can be stored in an airtight container for a couple of days, or frozen.
Typical nutrition per muffin: 245 calories, 12g total fat, 3g saturated fat, 0g trans fat, 33g carbohydrate, 3g fibre, 13g sugars, 4g protein, 158mg sodium