Allergy Mums / Support for families with allergies

publication date: Nov 25, 2014

Gluten Free, Vegan Cranberry Spiced Muffins

Gluten Free, Vegan Cranberry Spiced Muffins

I love tart cranberries, and I don't get enough of them as they seem to be limited to Christmas time. But things are about to change! They've been added to a wonderfully spicy breakfast muffin. So so good with coffee, served warm with a bit of vegan margarine. These little beauties are both gluten free and vegan.

For some reason I can't tolerate Dove Farms Gluten Free Self-Rising Flour anymore...think it's the potato that's doing me in. So I've detailed other flours to use instead. If you have a ready-made gluten free flour mix then it would probably work too!



1 1/2 cups Rice Flour

1/2 cup Sorghum Flour

1/2 cup Gluten Free Oat Flour

1/2 cup Coconut Flour

1 tsp Cinnamon

1 tsp Ground Ginger

1 tsp Vanilla Extract

1 tsp Xanthan Gum

1/2 tsp Ground All Spice

1 tsp baking powder (gluten free)

1 tsp baking soda

1 tsp Apple Cider Vinegar

1 cup Caster Sugar

1 cup melted Dairy Free Margarine (I use Pure Sunflower)

1 3/4 cups non-dairy milk (I use Rice Dream)

Pinch of salt

1 cup cooked Cranberries



Preheat oven to 170°C, 340°F - I find Gluten Free flours perform best cooked at a slightly lower temperature.

First cook the Cranberries - take 200 g of fresh Cranberries, 1/4 cup caster sugar and 1/8 cup water. Pop them in a pot on a medium heat. Stir constantly so the sugar doesn't catch - there's not a lot of water to begin with. It takes about 15 minutes for the fruit to break down. You don't want mush - but rather sweeter cooked cranberries. Leave to cool once cooked. I like them very tart - add a bit more sugar if you don't!

Mix the flours, baking powder, baking soda, Xanthan Gum, salt, spices, salt and sugar until combined.

Add in the melted margarine, dairy free milk and Apple Cider Vinegar and mix until you've a nice thick batter. Don't over mix - it only takes a few minutes. The batter will be thicker than those made with wheat flour.

Stir in the cooled Cranberries with a wooden spoon.

Fill prepared cupcake cases 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean. 

Serve with coffee, and vegan margarine if you like.

Gluten Free, Vegan Cranberry Spiced Muffin




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