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The chill in the air means baking with cranberries, and there’s nothing more delicious than these gluten free cranberry muffins! Bake as muffins or bread, slicing up gorgeous pieces of this colorful cranberry bread to serve at special gatherings or for breakfast.
I keep cranberries in my freezer for recipes like this, so that I can pulse the whole cranberries into smaller bits without causing a juicy mess. I recommend taking this step, if time allows. I also use fruit (bananas or applesauce) and sour cream (dairy or non-dairy) in place of oil in this cranberry muffin recipe to keep it light. I hope you enjoy!
For an even easier muffin-making experience, just grab one of my easy, yummy gfJules™ Muffin Mixes!
Preheat oven to 350º F (static) or 325º F (convection). Oil or line with muffin papers 21-23 muffin tins and set aside.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.
In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.
Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch. Cool before removing from the muffin tins.
Or bake as bread by oiling a 9×5 bread pan and spreading the batter smoothly with a rubber spatula. Bake in preheated oven for 40-45 minutes, testing with a toothpick to see if it has baked all the way through. The toothpick inserted into the center of the loaf should come out clean when done. Add more time in 5 minute increments if the bread isn’t cooked in the center at the end of 40 minutes of bake time.
Remove to cool on a wire rack for 10 minutes before removing from the bread pan to finish cooling on the rack.