These cranberry muffins are delicious warm straight out of the oven on a winters day (actually, what am I saying, I LOVE muffins – they would be good anytime of the year!).
The muffins are spiced with a combination of ginger, cinnamon and nutmeg contrasted amongst juicy cranberries and crunchy pecan nuts.
The recipe is gluten free, corn free and egg free too as usual.
Spiced Cranberry and Pecan Muffins
- 1 cup (140g) dried cranberries (craisins)
- 2 cups (300g) of my gluten free flour mix (recipe here)
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup (155g) brown sugar
- 1/2 cup (70g) pecans, coarsely chopped
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup (185ml) milk of choice (coconut, soy, almond, dairy)
- 1/2 tsp + 1/4 tsp of apple cider vinegar
- 1/2 cup (125ml) vegetable oil of choice (or butter if not dairy-free/vegan)
- 1 tbs flaxseed + 3 tbs water
- 1 tbs finely chopped pecans, extra
- 1 tbs sugar
- 1/4 tsp cinnamon or nutmeg
- Preheat oven to 200°C. Line 12 x 1/3-cup (80ml) capacity muffin pans with paper cases.
- Place the cranberries in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well.
- Mix the 1 tbs of ground flaxseed with 3 tbs of water. Set aside and allow to thicken – this will be your egg replacement, known as a ‘flaxegg’.
- Mix the milk and apple cider vinegar together, set aside until ready to use.
- Combine flour, baking powder, salt, sugar, pecans, ginger, cinnamon, nutmeg and cranberries in a large bowl.
- Whisk milk and vinegar mixture with oil and ‘flaxegg’ together in a jug.
- Add milk mixture to flour mixture and stir until just combined (do not overmix). Spoon evenly among the lined pans. Combine the sugar and cinnamon in a small bowl and sprinkle over the muffins. Sprinkle the pecan nuts evenly over the muffins.
- Bake in preheated oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.