Crunchy Oat and Cranberry Muffins - Gluten Free
A family favorite, this is my updated gluten free version. Especially delicious served warm with a melted pad of organic butter. Mmmm!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
gluten free
no wheat
cranberry
oatmeal
muffins
bread
breakfast
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 tsp cinnamon
- 1 tbsp baking powder
- 1 cup milk
- 1/2 cup brown sugar
- 1 cup gluten free flour blend
- 1/2 cup teff flour
- 1 cup fresh or frozen cranberries
- 1/2 stick butter melted
- 1 tsp cinnamon/sugar optional
- 1 cup gluten free oats
- Carbohydrate 43.3094250236782 g
- Cholesterol 43.959583335024 mg
- Fat 6.18926583388281 g
- Fiber 2.28338333102067 g
- Protein 4.75674083390577 g
- Saturated Fat 3.17438250031532 g
- Serving Size 1 1 Serving (111g)
- Sodium 51.582083346637 mg
- Sugar 41.0260416926575 g
- Trans Fat 1.08014216673058 g
- Calories 244 calories
Heat oven to 425 degrees. Grease 12 muffin cups with gluten free cooking spray or gluten free alternative. (may use paper liners, but I prefer not to, so that muffin gets nicely browned on the bottom and sides) In a bowl, combine dry ingredients. Remove 1 tablespoon of dry ingredients, and toss with cranberries; set aside. In another bowl, combine the milk, melted butter and eggs Stir wet ingredients into the the dry. Do not over mix, but stir only until all ingredients are moistened. Add cranberries. Immediately spoon batter into muffin cups. Optional: Sprinkle muffin tops with cinnamon sugar. Bake at 425 for approximately 20 minutes or until tops are lightly browned and a wooden skewer/toothpick comes out clean.
