Cranberry Apple Spice Muffins Gluten Free Recipes

CRANBERRY APPLE MUFFINS

Cranberry Apple Muffins image

It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. -Esther Bowers, Westland, Michigan

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups shredded peeled apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries, thawed
1 cup shredded carrots
1 cup chopped nuts
2 large eggs, room temperature, lightly beaten
1/2 cup vegetable oil
2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground coriander, optional
1/2 teaspoon salt

Steps:

In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

CRANBERRY APPLE BREAKFAST MUFFINS

Cranberry Apple Breakfast Muffins image

Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.

Provided by pitterpat7

Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 Granny Smith apple, cored and chopped
⅓ (12 ounce) package fresh cranberries, diced - or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g

APPLE CRANBERRY MUFFINS

Apple Cranberry Muffins image

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1-1/2 cups reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

Steps:

In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

Gluten-Free Cranberry Walnut Muffins image

A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.

Provided by amdolinar

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 18

Ingredients

cooking spray
¼ cup milk, at room temperature
1 tablespoon white vinegar
½ cup brown sugar
¼ cup white sugar
½ cup butter, softened
2 eggs, at room temperature
1 egg yolk, at room temperature
1 tablespoon vanilla extract
1 ½ cups brown rice flour
1 cup white rice flour
½ cup ground flax seeds
4 tablespoons baking powder
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup dried cranberries
½ cup chopped walnuts

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
Place milk and vinegar in a small bowl; stir and set soured milk aside.
Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
Spoon batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g

CRANBERRY SAUCE MUFFINS (GLUTEN FREE)

Cranberry Sauce Muffins (Gluten Free) image

What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".

Provided by PaulaG

Categories Breads

Time 1h

Yield 1 muffin, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour (gluten-free blend)
1/2 cup whole-grain flour (gluten-free blend)
1 cup old fashioned oats (gluten-free)
1/3 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 1/2 cups whole berry cranberry sauce
1/2 cup whole milk yogurt
1/3 cup coconut oil, melted and cooled slightly
2 eggs
1/2 teaspoon orange extract

Steps:

In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.

Nutrition Facts : Calories 230.3, Fat 7.8, SaturatedFat 5.8, Cholesterol 32.3, Sodium 269.1, Carbohydrate 37.1, Fiber 1.6, Sugar 19.7, Protein 4

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