Almond Cranberry Muffins from The Gluten-Free Homemaker

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It’s Almond Cranberry Muffins from The Gluten-Free Homemaker today for March Muffin Madness! I love the way that Linda describes these soft, moist, and lovely muffins; how she combined flours and starches to create just the right weight and texture; and the mixing method she uses in her recipe to give her muffins such appealing features. These are another great addition to MMM and Linda’s information might even help you have the knowledge to create some of your own tasty muffins!

Enjoy learning more about Linda and her Almond Cranberry Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—yippeeeea Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.)

Linda Etherton Bio Pic

Linda began her gluten-free journey in 2000 when she was diagnosed with celiac disease.  She found gluten-free cooking and baking to be both a challenging and rewarding adventure.  Her desire to make life a little easier for others on a gluten-free diet led her to begin blogging at The Gluten-Free Homemaker. She also wrote the eBook How to Be Gluten Free: 10 Steps to a Gluten-Free Life to help those who are getting started with a gluten-free lifestyle. Linda’s ebook is really excellent. I recommend it for everyone who is on a gluten-free diet. If you’re new to gluten free living, you’ll learn all you need to stay safe and enjoy your gluten-free lifestyle. If you’ve been gluten free a while, you’ll still learn valuable info and get reminders on what’s key for being gluten free.

How_to_Be_Gluten_Free_300x250

If you’ve been following along with either of our blogs, you also know that Linda and I (and another friend and fellow blogger, Lynn) are now co-hosting Gluten-Free Wednesdays, the weekly blog carnival that Linda founded several years ago. Linda started this carnival to give gluten-free readers (again, newbies and veterans) helpful gluten-free recipes and other information related to gluten-free food. I call it “one-stop shopping” because every week you’ll find lots of recipes, ingredient information, product reviews, dining information, and other ideas that will make gluten-free more enjoyable. Our last event had 60 entries; check it out here for recipe ideas (e.g., DIY gluten-free, vegan pizza crusts; raw chocolate treats; and seasonal recipes such as pretty St. Patrick’s Day-themed desserts), cooking process methods, food gardening tips, and more.

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Linda and I have been good friends for several years now. I was fortunate to be invited to an event with other gluten-free bloggers and Linda happened to be one of them. As I’ve shared before, truly the best part about participating in that event was meeting Linda and becoming closer “real life” friends over time. If you follow The Gluten-Free Homemaker, you know how much helpful quality content Linda consistently offers there to the gluten-free community week in and week out. We’ve all come to depend upon her blog and all she shares there, but I have to tell you that as terrific is Linda is on her blog, she’s even more wonderful in person! Hopefully, some of you will get to meet her one day.

Linda Etheton Gluten Free and Healthy

A Recent Photo That Linda Shared in Her Gluten Free & Healthy Series

She’s very active in her local gluten-free support group, the Chesapeake Celiac Support Group of Annapolis, Maryland, so if you’re in that group or in that area, check out the group and look Linda Etherton up! (It’s funny how so often in the blogging world we don’t pay attention to last names. It was several years as a reader before I even knew Linda’s.) Or you can come to Orlando for the Gluten-Free Living Conference and meet both of us as we’ll be attendees at that event in April!

Update:  I had to come back and mention a few of Linda’s other recipes! That’s one of the main reasons her blog attracted folks in the first place and continues to bring them back. She excels at bread (and bread-based) recipes like her French Bread, French Bread RollsCalzones, Hot Pockets, and Pizza, but it’s her Angel Food Cake that all my friends and I rave over. She brought it to a retreat for us all to enjoy. It was the best Angel Food Cake I’ve EVER eaten. It’s really a phenomenal cake and is one of the most popular desserts on All Gluten-Free Desserts! Her Sugar Cookies come in next on the desserts site and Yellow Cake and Chocolate Cake recipes are not far behind in popularity. She has lots of other main dish recipes that everyone loves, too. Her Cheeseburger Fries are popular and  I was able to enjoy her Salmon Chowder when I visited not that long ago–filling and delicious, but not heavy at all.

And now I’ll let Linda take it away!

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Hi everyone. I’m so happy to be participating in Shirley’s March Muffin Madness because I adore both Shirley and muffins!

These Almond Cranberry Muffins were created before I went totally grain free, and they contain a mix of almond flour, sweet rice flour, and starches. The combination gives these muffins a wonderfully light and moist texture.

And although they are not grain free, they are lower in carbs because of the almond flour. They’re perfect for my kids to snack on or grab for breakfast on their way out the door. They can handle more carbs than I can, but I know they’re also getting some healthy fat and protein from these muffins.

Linda’s Almond Cranberry Muffins Recipe

Almond Cranberry Muffins from The Gluten-Free Homemaker
Author: 
Recipe type: Breakfast, Dessert
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup almond flour
  • ½ cup sweet rice flour
  • ½ cup + 2 Tablespoons potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup sugar
  • ¼ cup melted coconut oil
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup dried cranberries or raisins
Instructions
  1. Preheat oven to 400°.
  2. In a mixing bowl, combine the dry ingredients with a whisk.
  3. In a small bowl, lightly beat together the almond milk and eggs. Add the vanilla.
  4. Pour the coconut oil into the dry ingredients and gently mix with a fork.
  5. Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
  6. Stir in the cranberries or raisins.
  7. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for five minutes then transfer to a wire rack to cool completely.

This post is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

65 Responses to “Almond Cranberry Muffins from The Gluten-Free Homemaker”

  1. Cheryl Harris on March 14th, 2014 7:36 pm

    They look so light and fluffy–the picture is gorgeous!

  2. Lindsay Ham on March 14th, 2014 8:39 pm

    These look and sound perfect. I love a good simple looking muffin every now and then

  3. julie on March 14th, 2014 8:42 pm

    looks great, thanks for another great recipe

  4. susan reed on March 14th, 2014 8:56 pm

    still another delicious treat to try! Forget eggs, we are having muffins tomorrow a.m.

  5. Janet L on March 14th, 2014 8:56 pm

    Can’t wait to make and try these!

  6. Kristen on March 14th, 2014 9:15 pm

    They look great!

  7. Laureen on March 14th, 2014 9:18 pm

    These look great… and I have almost everything needed in my kitchen!

  8. Tracey on March 14th, 2014 10:09 pm

    Oooh, these I’m going to try!!

  9. Sharon on March 14th, 2014 10:26 pm

    These look simple and delicious! I’m loving all theses muffin recipes!!

  10. Laurel on March 14th, 2014 10:41 pm

    They look so soft, as if they’d melt in your mouth and almond cranberry is a favorite combo.

  11. Kasey on March 15th, 2014 4:54 am

    I’ve never tried sweet rice flour but these may have changed my mind.

  12. Bev on March 15th, 2014 7:48 am

    Looks good. I’m intrigued by the angel food cake you mentioned!

  13. BJMarley on March 15th, 2014 8:56 am

    Now I have sweet rice flour on my shopping list.

  14. carmen on March 15th, 2014 9:23 am

    these look delicious!

  15. Janelle on March 15th, 2014 9:54 am

    I made a few of Linda’s recipes & have enjoyed all of them! Thank you!

  16. Cindy on March 15th, 2014 10:01 am

    Those almond cranberry muffins look delicious! Pinning so I can try them later.

  17. Jennifer Werstein on March 15th, 2014 10:44 am

    Oh yummy!!! I love muffins… Cannot wait to try these!!

  18. Terisa on March 15th, 2014 10:46 am

    These look like they would be perfect with a cup of tea

  19. Cassidy @ Cassidy's Craveable Creations on March 15th, 2014 10:47 am

    All of the recipes I’ve made of yours have been fantastic and these look great as well!

    -Cassidy

  20. Susan on March 15th, 2014 11:08 am

    I love Linda’s website – her recipes are delicious! I like using almond flour, since I am gluten intolerant and my husband is diabetic. Now I have another blogger I can add to my list to find more recipes – thank you, Shirley!

  21. mysweetiepiepie on March 15th, 2014 12:13 pm

    I can’t wait to try these yummy looking muffins!

  22. Ronalyn Hurley on March 15th, 2014 12:36 pm

    If these are as good as they look, I’m all in!

  23. Ruth M. Henshaw on March 15th, 2014 1:02 pm

    Well I am getting quite a collection of muffin recipes and now another one to tempt my taste buds. I love muffins and love baking and sharing them. This one looks so good.

  24. Susan on March 15th, 2014 1:04 pm

    These sound delicious! My list of muffins to make is getting longer….

  25. patricia on March 15th, 2014 2:11 pm

    love muffins and these look so good.

  26. Karen on March 15th, 2014 3:02 pm

    Man, I’ve gone so far the other way I have no rice flour or potato starch in the house! But…I can modify these and I would never have thought of just a simple almond and cranberry combination. It sounds wonderful so thanks in advance for the good eating!

  27. Cindy W. on March 15th, 2014 7:40 pm

    These muffins sound wonderful. Thank you for sharing.

  28. Amanda (amethystjean) on March 15th, 2014 11:17 pm

    I’ve always wanted to make a dried cranberry muffin because I just can’t get past the tartness of fresh cranberries. These look great. I might add lemon zest though I don’t want to mess with the chemistry, so likely not lemon juice…

  29. Jeanne on March 16th, 2014 12:06 am

    This is definitely a keeper! I’m going to use this recipe. Linda is my favorite blogger!

  30. Donna B on March 16th, 2014 12:22 am

    Thanks for sharing your recipes! I have several new ones to try now!

  31. Venessa F. on March 16th, 2014 12:57 am

    I can’t wait to try these!

  32. Christa on March 16th, 2014 10:47 am

    These look absolutely yummy! I think I’d probably overload with fruit. :)

  33. Linda S on March 16th, 2014 11:18 am

    Another great muffin recipe. Thanks, Shirley, for introducing us to another good blogger and thanks, Linda, for sharing your recipe. ;)

  34. Teufelchen on March 17th, 2014 3:40 am

    They look so fluffy. That is what I really missed. I am going to replace the rice flour by almond flour, I think, or maybe hazelnut flour ( I like it with cranberries) and then I will give them a try.

  35. Mary Tokar on March 18th, 2014 12:43 am

    Yum!

  36. Amanda on March 18th, 2014 1:33 pm

    Thanks for sharing the recipe!

  37. Katie on March 18th, 2014 1:39 pm

    Oh I have to make these for my mom! She is a big cranberry lover! Perfect for Mother’s Day brunch :)

  38. Elizabeth Tessing on March 18th, 2014 4:14 pm

    They look yummy!

  39. Megan Hart on March 18th, 2014 7:52 pm

    I’m not crazy about cranberries, but with golden raisins or maybe dried cherries and this would be delicious!

  40. Michelle Cantwell on March 18th, 2014 8:17 pm

    Looks good! Does anyone know if xanthan gum is paleo friendly?

    • Linda on March 24th, 2014 1:50 pm

      Hi Michelle. No, xanthan gum is not paleo. While this recipe does use almond flour, it also uses sweet rice flour and other non-paleo ingredients.

  41. Karol on March 18th, 2014 11:15 pm

    What a delicious flavor combination!

  42. Sandy on March 19th, 2014 9:37 am

    Ohhh, I am going to make these today. I love to make muffins and my husband who is the gluten free fellow in our family is learning to like muffins and I am learning to like gluten free:)

    Thank you!

  43. Pamela Hurlbert on March 19th, 2014 1:02 pm

    This sounds like a winner.

  44. Kinsey on March 20th, 2014 2:34 pm

    so many amazing muffin options

  45. Heather on March 20th, 2014 3:31 pm

    Love Linda! Can’t wait to try these. I have been successful on many of her other recipes.

  46. Carina on March 21st, 2014 7:40 pm

    I love anything with cranberries!

  47. Laurie L on March 22nd, 2014 1:33 pm

    how well do these keep? fresh or frozen?

    • Linda on March 24th, 2014 1:51 pm

      I haven’t tried freezing them, and they go pretty quickly around here. They keep at least a few days.

  48. Molly (Sprue Story) on March 23rd, 2014 12:05 pm

    Beautiful! Lucky kids, to have these muffins for breakfast and snacks. :)

  49. Erin on March 25th, 2014 3:48 pm

    Yummy

  50. Stephanie on March 27th, 2014 5:15 pm

    Yummy. I might have to try adding some orange zest.

  51. Wendy on March 28th, 2014 9:06 pm

    I love almonds and cranberries together. And yes, orange zest would be lovely!

  52. Lewann Rice on March 30th, 2014 12:20 am

    These sound like they would be great for thanksgiving!

  53. Janelle on March 30th, 2014 9:46 am

    Thank you for sharing your recipes!

  54. Tracy Mann on March 31st, 2014 1:27 am

    Looks yummy! Can someone tell me where/what the difference is in rice flour and sweet rice flour. I’ve never seen sweet, but I’m not sure where to look!

    • Laura O| Petite Allergy Treats on March 31st, 2014 9:29 pm

      Sweet Rice flour is another name for “glutinous rice” (not to be confused with glutenous). The flour is stickier and can result in a gummy texture if used in high amounts. Linda pairs it well with a drier almond flour to help things stay together but not gummy either.

  55. Laura O| Petite Allergy Treats on March 31st, 2014 9:22 pm

    Linda,

    These really do look light and lovely!

  56. Carrie on March 31st, 2014 10:29 pm

    Cranberry goodness!

  57. Ilissa on March 31st, 2014 11:18 pm

    These look so good!

  58. Sarah on March 31st, 2014 11:20 pm

    They look great!

  59. Lori Lewis on March 31st, 2014 11:21 pm

    Wow, great photos! These look so light & fluffy! Cranberries are a bonus! :) Thanks for the recipe!

  60. Lindsey on April 1st, 2014 12:02 am

    Cranberry almond biscotti is one of my faves, these sound like the muffin version :) delish!

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