Almond Cranberry Muffins

from Gluten-Free Homemaker

  • Vegetarian
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Soy Free
    Soy Free
  • Mixer

It is DAY 25 of Gluten Free Baking With KitchenAid and today we continue to celebrate our KitchenAid Stand Mixer Giveaway with these delicious gluten free, dairy free, almond cranberry muffins from the lovely Linda Etherton from The Gluten-Free Homemaker. All of Linda's wonderful recipes are gluten free, dairy free, and soy free. My kind of recipes! I LOVE any recipes made with almond flour, and Linda beautifully mixes protein and starchy flours together to create a lovely moist muffin with a gorgeous flavour. I used cranberries in my batch, but you could also use raisins. Either way, these muffins are piggilicious! I use that word deliberately, for I scoffed FOUR in one sitting. YES! I AM a pig!

Oh, and there's more! When Linda first agreed to participate in this event, she sent me three recipes to choose from! DANGEROUS territory and just too tempting for my piggy ways! Not wanting to miss out on one of her showstopping gluten free recipes, Scott (the real baker in the family) and I set about immersing ourselves in Linda's kitchen and made all three recipes! Yes! These almond cranberry muffins, as well as her gluten free angel food cake and gluten free snickerdoodles! YES! All I have to say is, "MAKE THEM ALL! OMG! YUM!" You will be pleased to know we SHARED! We took the angel food cake to a birthday party (where it was DEVOURED) and gave the snickerdoodles to my agent. Suffice to say, piggies far and wide in LA are chanting Linda's name with gratitude! LOL!

So who is this talented "gluten-free homemaker?" Well, Linda is a wife and mother, who, since being diagnosed with Celiac Disease in 2000, has been using her husband and three children as guinea pigs to test her gluten-free cooking experimentation so that she and her family can enjoy tasty, nutritious gluten free meals and treats! Hence the name, "Gluten-Free Homemaker." Linda uses her wonderful blog and Facebook page (where she posts what she is making for dinner) to share her journey with celiac disease, her gluten-free knowledge and gluten-free recipe triumphs with us! WOO HOO!

Do you know what I love the most about Linda's blog? The way she encourages us all to be fabulous "gluten-free homemakers" with her weekly menu ideas and weekly kitchen tips. You can also get involved in her wonderful community by sharing what YOU are making in her fantastic Gluten-Free Wednesdays Linky. There is a real "baking with mom" quality about this blog that I really love. Linda is a lovely, nuturing soul, and incredibly supportive of other bloggers. She has championed the other gluten free ladies with gusto this month, sharing so many of the other recipes on her Facebook page. I CANNOT wait to meet her in person one day soon!

So, let's all go over and give her some love! Thank you, Linda, for participating in this event with such generosity and community spirit, and for sharing your delectable recipe. You ROCK!

I am, of course, linking this recipe to Linda's Gluten-Free Wednesdays!

For more information about this recipe, check out Linda's original blog post.
Learn more about Linda Etherton at The Gluten-Free Homemaker.
Follow Linda on Facebook, Twitter, and Pinterest.

Almond Cranberry Muffins

Almond Cranberry Muffins

from Gluten-Free Homemaker

1 cup almond meal/flour

1 cup unsweetened almond milk

1/2 cup sweet rice flour

1/2 cup + 2 Tbsp potato starch

1/2 cup coconut sugar

1/2 cup dried cranberries or raisins

1/4 cup tapioca starch

1/4 cup melted coconut oil or grapeseed oil

3 large eggs

1 Tbsp gluten free baking powder

1 tsp xanthan gum

1 tsp baking soda

1 tsp pure vanilla extract

3/4 tsp salt

  1. Preheat oven to 200 / 400°.
  2. In a mixing bowl, combine all of the dry ingredients with a whisk.
  3. In your stand mixer, lightly beat together the milk and eggs on a low speed.
  4. Add the vanilla.
  5. Pour the coconut oil into the dry ingredients and gently mix with a fork.
  6. Add this mixture into the milk, egg, and vanilla mixture and mix on a low speed until just moistened and combined.
  7. Gently fold in the cranberries or raisins.
  8. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
  9. Bake for 18 minutes or until a toothpick inserted in the centre comes out clean.
  10. Cool in the pan for five minutes then transfer to a wire rack to cool completely. YUMMO!

For more information about this recipe, check out Linda's original blog post.
Learn more about Linda Etherton at The Gluten-Free Homemaker.
Follow Linda on Facebook, Twitter, and Pinterest.


Google+ Pinterest


Load Comments

Google+ Pinterest