Cranberry Muffins (gluten free)

I bought some fresh cranberries intending to use them for Thanksgiving, but then my mom ended up making cranberry relish so I didn’t need to!  So they’ve been sitting around in the fridge waiting to be used, amazingly enough still perfectly fresh, and I thought this was a good chance to try out this new recipe with them – I made a lot of adaptations but the original was from here, the Mutritiousnuffins blog. 

Cranberry Muffins

  • 1 c. almond meal
  • 1.5 c. finely shredded coconut
  • 2 c. ground walnuts
  • 1 t. salt
  • 1 t. baking soda
  • 3/4 c. honey
  • 1 c. butter, melted
  • 4 eggs
  • 1/2 c. plain yogurt
  • 1/2 c. water
  • 1 t. vanilla
  • 2 c. fresh cranberries, chopped

Mix the almond meal, ground walnuts, coconut, and spices.  In a separate bowl, mix the honey, melted butter, beating in the eggs; add in the yogurt and water.  Mix the dry and wet mixtures, and when combined, stir in the chopped cranberries.  Scoop into muffin tins (this recipe makes 18 muffins), and bake at 350 for about 30 minutes.  (I’m estimating on the time because I didn’t look at the clock; I didn’t bake the first batch for long enough and they were difficult to remove from the pan, and the second batch overbaked since I was putting the littles to bed.) 

Do not remove the muffins until they’re cooled, otherwise they crumble (but are still delicious).  These are nutrient dense and high in calories, making them super filling so you don’t need more than two or three for an easy and filling breakfast – perfect for days you’re on the go!

(This post is part of Simply Indulgent Tuesdays and Real Food Wednesdays.)


9 thoughts on “Cranberry Muffins (gluten free)

  1. do you use your regular oven for dairy, or do you have a special oven (like a toaster oven?)? once i got into the rhythm of how you cook, i realized that a lot of your recipes were based on high quality dairy ingredients- but my toaster oven burns anything i have to bake- so i am wondering if you just kasher your oven a lot or do you have a secret i am missing? btw- yes, it’s julie again. i guess we can assume from now on that i will use e’s sign in (unless i become shockingly computer literate soon…) thanks and have a great shabbos! -julie

    1. When we redid our kitchen three years ago, something that was really important to me was to have two ovens. For years I had only one oven which was fine because I hardly used any dairy. So we put in a double oven – they’re each smallish (because we put in used appliances and the sizes of double ovens were smaller then than they are now) but it makes it easy to make dairy baked goods. There’s no way I’d have the patience to kasher the oven back and forth!

  2. aha! thanks for solving the mystery- i guess we’ll be looking forward to shavuous when we can eat all of your baking recpies!! :) or i’ll chanmnel my inner avivah and adapt the recipes to make them pareve… thanks again- julie

    1. Lol! It’s easy to adapt (I got to be really good at adapting since for years I hardly ever cooked dairy!) – just use coconut milk (or some other non-dairy milk) and coconut oil to substitute for the yogurt and butter.

  3. wow- thanks for the suggestions- i never would have thought to use coconut oil instead of yogurt… on a slightly different note, when you substitue something solid for something liquid- like coconut oil for vegetable oil- or something with dissimilar textures (like coconut oil for yogurt)- do you have a rule of thumb for how much to use or do you generally just keep the amounts the same? thanks, as always- julie

    1. Julie, the coconut oil subs for butter, the coconut milk for yogurt and water measurement combined; sorry I wasn’t clear.

      Most of the subs I do are similar in texture; I generally adapt the liquid content somewhat if I use honey instead of sugar, but nothing too major. I don’t have a rule of thumb that I go by, I just do what makes sense to me. Not much help to someone else, though!

  4. Avivah – Hello, I am so happy that you enjoyed my muffin recipe. Could you please mention my blog as well as the link? I believe that only fair. Thank you – Merry Christmas!!

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