Cranberry-Apple Spice Muffins (Gluten Free)
photo by Emily Elizabeth
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
24
ingredients
-
Filling Ingredients
- 1 cup shredded zucchini (about 1 zucchini)
- 1 1⁄2 cups finely chopped apples (about 1 large apple)
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped walnuts
- 1 teaspoon orange zest
- 1 teaspoon lemon juice
-
Dry Ingredients
- 2 1⁄2 cups gluten-free flour (Try 3/4 brown rice flour, 1/4 soy or almond flour and 1/2 cup each of garfava flour, tapioca flour &)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
-
Wet Ingredients
- 4 eggs
- 1 1⁄2 cups applesauce
- 1⁄3 cup packed brown sugar
- 1 tablespoon molasses
- 2 teaspoons vanilla
-
Topping
- walnuts (I've also used biscotti crumbs for added crunch or sprinkled extra brown sugar on top )
directions
- Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan).
- In a medium sized bowl stir together the filling ingredients.
- In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
- In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!).
- Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
- Add the filling ingredients and mix on low for about 15 seconds.
- Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop).
- Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like).
- Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.