Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn Cranberry Muffins (No Wheat) Recipe
    Lost? Site Map

    Corn Cranberry Muffins (No Wheat)

    Corn Cranberry Muffins (No Wheat). Photo by BLUE ROSE

    1/1 Photo of Corn Cranberry Muffins (No Wheat)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Jazmina's Note:

    I got this from "how it all Vegan" these are delicious muffins that I doctored a bit by adding in spelt flour and adding the cranberries instead of corn kernels so these can be sweet or savory depending on your mood. Add half the sweetener to make them savory.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pre-heat oven to 350°F.
    2. 2
      In a large bowl mix together flour, baking powder, baking soda, sugar and salt.
    3. 3
      Add in egg or replacer, cornmeal, oil, vinegar, and cranberries. Mix and add in water or milk until desired consistency is reached. You want it to be smooth not too runny.
    4. 4
      Spoon mixture into lightly oiled muffin tins. Bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
    5. 5
      Let cool for 5-10 minutes.
    6. 6
      Makes 6-8 muffins.

    Ratings & Reviews:

    • on September 24, 2006


      This came out too dry for us. We like a more moist muffin. Not sure if maybe I did something wrong, like cooking it too long...

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corn Cranberry Muffins (No Wheat)

    Serving Size: 1 (54 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.0
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 1.2 g
    Cholesterol 70.5 mg
    Sodium 291.4 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 1.8 g
    Sugars 9.2 g
    Protein 3.4 g

    The following items or measurements are not included:

    spelt flour

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes