Jeri Mills M.D.

Gluten-Free Cranberry Nut Muffins – recipe

Gluten-Free Cranberry Nut Muffins
 
¾ cup brown sugar
2 eggs
1/3 cup orange juice or water*
Optional: *Replace 2 tablespoons of the water or juice with Grand Marnier.
1 teaspoon orange extract
¼ cup corn oil
1/8 teaspoon allspice
1/16 teaspoon ground cloves
¼ teaspoon salt
1 teaspoon baking powder
½ cup + 1 tablespoon Better Batter GF flour
½ cup + 1 tablespoon blanched almond flour
Zest of one orange
8 ounces fresh cranberries roughly chopped
2 cups walnuts broken into pieces
 
Combine the sugar, eggs, oil, water, spices and salt and beat till fluffy. Fold in the Better Batter and baking powder then mix for 2 minutes. Fold in the almond flour then mix till well combined. Fold in the nuts and cranberries.
 
Line muffin tins with paper liners then put 1/3 cup of batter into each section.
 
Bake at 350° for 28-30 minutes
The muffins are done when they are golden brown and spring back when touched with a finger.
 
Makes 12 muffins.
 


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