Cranberry Muffins
Description
These muffins have a tasty unexpected flavor. They are soft, fluffy, and moist. They are great for breakfast, brunch, an afternoon snack, or a healthy dessert!
Ingredients
Instructions
-
First, preheat the oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray and add muffin tin liners.
-
Add gluten-free flour, sugar, baking soda, baking powder, and sea salt to a mixing bowl. Stir together.
-
Then, add in eggs, oil, milk, and vanilla. Stir to combine.
-
Gently fold in cranberries.
-
Transfer the batter to the liners in the greased muffin pan. Fill the muffin liners up almost to the top.
-
Bake for 20 to 22 minutes or until a toothpick inserted comes out clean.
-
Finally, allow the muffins to cool for 10 minutes before carefully removing them from the pan.
Note
Use fresh cranberries, not frozen ones. Feel free to use blueberries, raspberries, or sliced strawberries instead.
User Reviews
These look so GOOD! I love cranberries. I sometimes will “plump” dried cranberries in hot water for five minutes before draining and adding to things like salads. I do the same thing with raisins.