Corn Cranberry Muffins No Wheat
Delight your taste buds with these *Corn Cranberry Muffins*—a naturally gluten-free treat that's perfect for breakfast, snacking, or a holiday spread! Made with a wholesome blend of cornmeal and gluten-free flour, these muffins boast a slightly crumbly yet tender texture. Sweet bursts of dried cranberries add a fruity tang, while a hint of vanilla ties it all together. Quick to prepare in just 15 minutes and baked to golden perfection in under 20 minutes, these no-wheat muffins are a breeze to make. Whether you serve them warm with a drizzle of honey or enjoy them on the go, these muffins are as versatile as they are delicious. Perfect for those seeking easy, gluten-free baking recipes!
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Recipe Information
Ingredients
- 1.5 cups Cornmeal
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Granulated sugar
- 1 cup Milk (dairy or plant-based)
- 2 large Eggs
- 0.25 cup Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or grease the cups well.
In a large bowl, whisk together the cornmeal, gluten-free all-purpose flour, baking powder, salt, and granulated sugar.
In a separate medium bowl, combine the milk, eggs, melted butter, and vanilla extract. Whisk until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula or spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the dried cranberries evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 543.9 g | 198% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 185.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 400 mg | 31% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
