Gluten Free Cranberry Muffins or Bread
Bake as cranberry muffins or bread, these colorful gluten free cranberry muffins are perfect for sharing at special gatherings or for breakfast.
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Ingredients
- 1/2 cup butter or non-dairy substitute e.g. Earth Balance® Buttery Sticks
- 1/2 cup granulated cane sugar
- 2 large eggs or substitute of choice
- 1/2 cup sour cream dairy or non-dairy
- 1 mashed ripe banana or 1/2 cup natural applesauce no sugar added
- 1 tsp. pure vanilla extract
PLUS
- 1 gfJules™ Gluten Free Muffin Mix
- 2 cups chopped fresh or dried cranberries
- 1/2 cup chopped walnuts optional
OR from scratch dry ingredients
- 1 1/2 cups gfJules™ Gluten Free All-Purpose Flour
- 2 Tbs. flaxseed meal optional, or use same amount gfJules™ Flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
Instructions
- 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.
- If making from scratch, in a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter, otherwise, just stir in the gfJules Gluten Free Muffin Mix. 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.