Cranberry recipe season! Yay!
Today I am sharing a gluten free muffin recipe I created last year to use up some of my cranberry sauce. These muffins have a chewy and bouncy texture due to replacing the gluten with gelatin. If you wish to remove the gelatin for vegetarian purposes, you might achieve the same texture with gluccomannan.
Gluten Free Cranberry Muffins
1.5 cup stewed cranberries
1/3 cup brown sugar
1/3 cup olive oil
1/2 tablespoon gelatin
1.5 cup all purpose gluten free flour mix ( I use Namaste)
1 teaspoon baking soda
1 teaspoon cinnamon
First, head over to the Cranberries Stewed with Orange Essence recipe and make your cranberry sauce. Or, just use the sauce you have.
Preheat oven to 325°F.
Sift together flour, baking powder, cinnamon, and gelatin. In a separate bowl mix eggs, sugar, oil, and cranberry sauce by hand. Then add your dry ingredients and fold in.
Line a muffin pan with cupcake liners to prevent sticking. Fill each liner 3/4 of the way with batter. It should make a full dozen.
Bake 18 minutes.
Let cool 20 minutes to make sure they are set.
Enjoy warm with butter! Everything is awesome with butter.