GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
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Bilal Sheikh
[email protected]These muffins are a great way to start the day. They're healthy and delicious.
Marvellous Ukaegbu
[email protected]I'm going to make these muffins again for my next party. They're sure to be a hit!
Masoomeh Nasa127yww
[email protected]These muffins are the best gluten-free muffins I've ever had. They're so moist and flavorful.
Joy Uloma
[email protected]I made these muffins with my kids and they had a lot of fun. It's a great recipe for a family baking project.
Matt Rat
[email protected]These muffins are so good! I've made them several times and they always turn out perfect.
Kristophina Barthromeus
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry. I think I might have overmixed the batter.
Chantelle Gentle
[email protected]These muffins are a bit time-consuming to make, but they're definitely worth the effort.
Chief Bob
[email protected]I love the texture of these muffins. They're so moist and fluffy.
Nahid Chowdhury
[email protected]These muffins are a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so it's nice to have a recipe that I can use them in.
Sirajna Nepali
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! They sold out in minutes.
Paxton Turner
[email protected]These muffins are the perfect fall treat! The cranberries and walnuts give them a festive flavor.
ZB TS
[email protected]I'm not a huge fan of walnuts, so I substituted pecans instead. They turned out great!
Night angel
[email protected]These muffins are so easy to make! I love that I can just throw all the ingredients in a bowl and mix them together.
Jazmyn Menard-Rohda
[email protected]I found the muffins to be a bit dry. I think I would add a little more butter or oil next time.
Ruth Duru
[email protected]The muffins were a bit too sweet for my taste, but overall they were still good.
Bohlale Magubane
[email protected]I love that these muffins are gluten-free. It makes them a great option for people with celiac disease or gluten sensitivity.
Milan Gurung
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Ch Naeem
[email protected]I'm not usually a fan of gluten-free baking, but these muffins were surprisingly good. They were light and fluffy, and the cranberries and walnuts added a nice touch of sweetness and crunch.
CIRCUIT TREE
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them.
Faisal Ch
[email protected]These muffins are so moist and flavorful! I love the combination of cranberries and walnuts.