For me, this fall has been all about cranberries.
And I’m completely shocked to say that even my seasonal favs like apple and pumpkin have taken the backseat to cranberry this fall. (How did that happen?!)
I think I’m finally giving cranberry the spotlight it deserves. (And shame on me for not doing it sooner! But I did share some pretty fabulous Cranberry-Flax Cookies and some lovely Dark Chocolate-Coated Cranberry Cake Bites.)
But this year I went cranberry-crazy…
Creamy Cranberry-Walnut Chicken Salad
Cranberry-Chocolate-Almond Thumbprint Cookies
Sweet and Tangy Cabbage-Cranberry Sauté
And now these beautiful muffins, which, I want to add, are neither dry nor flavorless the way that gluten-free and/or cornbread muffins can sometimes be. Nope. These are tender, moist, and bursting with flavor.
Cranberries, pecans, vanilla, and orange zest is a lovely blend of flavors that I think makes these muffins feel festive and special. They’d be the perfect addition to a holiday brunch on Christmas Eve or Christmas Day, especially if you’re cooking for people who don’t eat gluten. But the others probably won’t guess that these are gluten-free if you don’t tell them!
If you’re like me and can’t get enough cranberries this fall, you might be interested in Cooking Light’s article In Season: Cranberries. Not only does it link to various recipes using cranberries, but it also gives a bit of history about them, selection and storage tips, and information about their health benefits!
- 2 cups (320 g) gluten-free all-purpose flour mix
- 1 cup (140 g) fine-grind cornmeal (I used Arrowhead Mills)
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup (60 g) dried cranberries
- ½ cup (60 g) toasted pecans, chopped
- 8 tablespoons (115 g) unsalted butter, at room temperature
- 1¼ cups (250 g) sugar
- 3 large eggs
- 1¼ cups (300 ml) milk (I used almond milk, but you can use whatever you like)
- ¼ cup (60 ml) orange juice (preferably fresh-squeezed)
- 1 tablespoon pure vanilla extract
- 2 teaspoons orange zest
- Preheat oven to 375F; line muffin trays with paper liners.
- Whisk together the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl; stir in the cranberries and pecans.
- Cream together the butter and sugar in a large bowl, and then beat in the eggs until light and fluffy. Stir in the milk, orange juice, vanilla extract, and orange zest.
- Add the dry ingredients to the wet all at once and stir just to combine, being careful not to over-mix.
- Fill each muffin well about ¾ full (with about ¼ cup of batter) and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 16 to 20 minutes, being careful not to over-bake.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Lovely flavors!
Happy Holidays and best wishes for 2014!
Cheers,
Rosa
I’ve been loving all up on cranberries lately too – we’re going to have NO toxins left in our bodies after this season of cranberry goodness ;) These cornbread muffins are AMAZING! Right up my alley, sister!!
ow! I’m definitely makin these!!! I love conbread anything. I’m also a cranberry fanatic. My Mom is making her famous cranberry sauce for Christmas and I cannot wait!!
Love these friend! Such a great breakfast treat!
thanks for reminder me about cranberries..last year I did use it a little bit but this year, havent even purchased it.
I don’t think I’ve made any gluten free baked goods, this would be a good place to start.
Hope you have a great holiday!!
I’ve been kind of into cranberries also!! Actually I become minorly obsessed with them every year. :P These muffins look fabulous! Might have to try to squeeze them in for breakfast tomorrow!
Lovely muffins, these would make such a nice breakfast!