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Gluten-free Cranberry Spice Muffins

If you're like me, you celebrate the return of our favorite spices each fall by adding them into baked goods whenever you get a chance! When the weather starts to turn, I start craving the warm, comforting flavors of nutmeg, cinnamon, and cloves, and I start looking for opportunities to use them. I love using sorghum flour for my muffins, since it is such a light, sweet, flavor, so I decided to go for a sweet, tangy, spiced muffin to warm us up on those cold days.

Courses , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 25 mins Rest Time: 15 mins Total Time: 50 mins
Servings 12
Best Season Fall, Winter
Dietary dairy free, gluten free, nut-free
Description

These gluten-free, dairy-free cranberry spice muffins are a delightful blend of sweet, tart, and warm flavors, perfect for the cold season. Packed with tangy cranberries and a medley of spices, these muffins are soft and dense, and pair well with your favorite holiday beverage. These are great as a snack, dessert, or a special family breakfast.

Ingredients
  • 2 1/3 cups gluten free flour mix (see notes)
  • 3/4 granulated raw cane sugar or coconut sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp xantham gum
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 cup coconut milk (or dairy-free milk of choice)
  • 1/3 melted coconut oil
  • 2 large eggs
  • 1 tsp 1-2 vanilla flavoring
  • 3/4 cup unsweetened dried cranberries (can sub sweetened dried cranberries)
Instructions
  1. 1. Preheat oven to 375 degrees F and line a muffin tin with paper liners.
  2. 2. Whisk the dry ingredients (flour, spices, sugar, baking powder, xantham gum, salt) in a large bowl and set aside.
  3. 3. With a hand mixer, mix wet ingredients (milk, eggs, flavoring, coconut oil) into a separate bowl, adding the coconut oil last.
  4. 4. Mix wet ingredients into dry ingredients until thoroughly combined.
  5. 5. With a spoon or spatula, mix dried cranberries into batter.
  6. 6. Divide batter evenly into the 12 lined muffin cups.
  7. 7. Bake at 375 for about 22-25 minutes, or until muffins are done in the center lightly browned on the top.
Note

Gluten-Free Flour Mix:

2 cups sorghum flour

1/2 cup potato starch

1/2 cup tapioca starch

1/8 cup buckwheat flour

*This recipe can be doubled or tripled for storage.

Keywords: warming, spice, breads
Read it online: https://honeyandgrace.net/recipes/gluten-free-cranberry-spice-muffins/