Gluten Free Recipe Makeover – Cranberry Vanilla Muffins
Fresh cranberries are suspended in warm, vanilla caky goodness in this memorable gluten free dairy free version of a breakfast staple: the muffin! These easy to grab morning treats are perfect for days you are in a hurry or want to savor a little taste of the season.
Ingredients
- 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 cup Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Xanthan Gum
- ½ teaspoons Salt
- 1 cup Milk, Dairy Free
- 1 individual Egg
- 3 tablespoons Vegetable Oil
- 1 ½ tablespoons Vanilla Extract
- ½ teaspoons Lemon Juice
- 1 ½ cups Cranberries, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl whisk the dry ingredients together well.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl whisk the dry ingredients together well.
- Mix in the wet ingredients, except cranberries until batter is smooth using a mixer. Do not over beat.
- Fold in fruit.
- Fill lined muffin tins 3/4 full with batter.
- Bake at 350 for 20 – 25 minutes until muffins are done, using a toothpick or thin sharp knife to see if batter is baked through.
- Cool muffins.