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Gluten Free Cranberry Nut Muffins
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Ingredients
- non-stick butter spray with baking powder
- 1¼ cups Arrowhead Mills Organic Gluten Free All-Purpose Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 large eggs
- 1 cup soft brown sugar
- ½ cup canola oil
- ½ teaspoon Pure Vanilla Extract
- 1 cup finely grated zucchini
- ½ cup frozen cranberries
- ½ cup chopped pecans
Instructions
- Preheat oven 350°F. Generously butter a standard muffin tins.
- In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
- In a separate medium bowl, whisk together eggs, sugar, oil, and vanilla.
- Stir in zucchini and nuts.
- Stir in the flour mixture and fold in the cranberries, do not over mix.
- Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test comes out clean.
- Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.
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