Gluten-Free Cranberry Muffins

Do you have a 1/2 of a bag of fresh cranberries in your fridge or freezer post holidays? Then you are going to want to make my gluten-free cranberry muffins. Bursting with flavour, moist and airy and terrific for breakfast.

Gluten-Free Cranberry Muffins

Do you have a 1/2 bag of cranberries in your fridge or freezer post holidays? Then you are going to want to make my gluten-free cranberry muffins. Soft and moist and perfect for breakfast.

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Prep Time 5

Cook Time 25

Total Time 30

Course after school snack, Breakfast, grab and go snack, school snack, Snack

Cuisine American

Servings

Equipment

Ingredients

2/3 cup canola oil
2 large eggs
1/2 cup Swerve brown sugar sweetener
1 cup gluten free flour blend (1 to 1)
1/2 tsp nutmeg
1 tsp baking soda
1/4 cup milk
1/2 cup fresh cranberries (chopped)
Juice from one orange
Zest from one orange

Instructions

Preheat oven to 350 degrees.
Line a muffin tin with 8 paper liners.
In a medium bowl add the oil, eggs and sweetener and beat well.
Add the dry ingredients and mix on low/medium speed.
Add the milk and beat again until you have a smooth batter.
Add the orange zest and orange juice and mix on low speed.
Stir in the cranberries.
Fill muffin liners 3/4 full with batter.
Bake for 22-25 minutes.Remove and cool.

Keyword after school snack, afternoon snack, breakfast, breakfast muffins, cranberry muffins, gluten-fre cranberry muffins, gluten-free, gluten-free muffin recipe, gluten-free muffins

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