My pantry is running low on ready-made breakfast options this week, so last night I decided to make muffins in the morning. My friend, Becky, loves muffins, so I searched her site for a recipe that I could adapt and found this one for a fresh cranberry variety. I improvised a bit, but they turned out well! A little sweet because I’d already mixed in the sugar when I realized I was out of milk and had to use cider; but who doesn’t love sweets in the morning? 🙂
gluten-free cranberry chai muffins
adapted from A Kuk’s Kitchen
2/3 cup dried cranberries
1 3/4 cups all-purpose gluten-free flour mix
1 tsp zantham gum
2/3 cup cane sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon masala chai spice mix (or 1/4 tsp cinnamon, 1/8 tsp cardamom, and 1/8 tsp ginger)
2/3 cup apple cider
1/3 cup melted butter
1 tsp orange zest
1/2 teaspoon vanilla
Put the cranberries in a small bowl and cover with water. Let soak 30 minutes to soften before baking.
Sift together the dry ingredients (gluten-free flour through masala chai spice mix) in a medium bowl.
Combine the wet ingredients (apple cider through the egg) in smaller bowl. Add to dry ingredients and stir until combined. Drain water from the cranberries and fold into muffin batter. Divide evenly among a 12-muffin pan (greased or lined; I used liners because it’s easier to clean up).
Bake for 15-18 minutes at 400 degrees. Let cool, spread with a bit of butter, and enjoy!