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Cranberry Cornbread Muffins – Gluten Free

One of my all time favorite ingredients this time of year is tiny tart cranberries. One of my favorite foods for breakfast, brunch and snacks is homemade cornbread. Combining them both into a fiber filled muffin is perfection!

These little muffins are the perfect blend of fall/winter flavors. Serve them to your kids before school & also to your Thanksgiving & Christmas guests. They will be glad you did!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup + 2 tablespoons Milk (I used fat free milk)
 1/2 cup unsweetened Apple Sauce
 2 large Eggs, whisked
 1/2 cup pure Maple Syrup
 1 teaspoon pure Vanilla Extract
 1 cup Gluten Free Oat Flour
 1/2 cup fine ground Corn Meal
 1/2 cup Almond Flour
 3 teaspoons Baking Powder
 6 tablespoons unflavored Benefiber® Powder
 1/2 teaspoon fine Sea Salt
 1 cup dried Cranberries (toss with 1 tablespoon oat flour)
1

Pre heat oven to 375 degrees F with the rack in the middle. Spray a muffin pan(s) with cooking spray or line with muffins liners.

2

In a large bowl combine milk, apple sauce, eggs, maple syrup and vanilla. Once well combined stir in flours, baking powder, salt and Benefiber®. Fold in dried cranberries. Divide batter among muffin cups and bake for 18-20 minutes, until a wooden skewer comes out virtually crumb free.

Ingredients

 1 cup + 2 tablespoons Milk (I used fat free milk)
 1/2 cup unsweetened Apple Sauce
 2 large Eggs, whisked
 1/2 cup pure Maple Syrup
 1 teaspoon pure Vanilla Extract
 1 cup Gluten Free Oat Flour
 1/2 cup fine ground Corn Meal
 1/2 cup Almond Flour
 3 teaspoons Baking Powder
 6 tablespoons unflavored Benefiber® Powder
 1/2 teaspoon fine Sea Salt
 1 cup dried Cranberries (toss with 1 tablespoon oat flour)

Directions

1

Pre heat oven to 375 degrees F with the rack in the middle. Spray a muffin pan(s) with cooking spray or line with muffins liners.

2

In a large bowl combine milk, apple sauce, eggs, maple syrup and vanilla. Once well combined stir in flours, baking powder, salt and Benefiber®. Fold in dried cranberries. Divide batter among muffin cups and bake for 18-20 minutes, until a wooden skewer comes out virtually crumb free.

Cranberry Cornbread Muffins – Gluten Free

~ Marla Meridith

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