Wednesday, 5 January 2011

cranberry muffins: dairy and gluten-free

inside - bright berries and loose muffin texture
Busy cleaning out the fridge following the post-festivities gluttony.  There is still a lot of cranberry sauce - I like to make too much as it is depressing to serve a tiny portion and terrible to run out.  The vivid colour does a lot to counteract grey skies and low light levels.

What to do, what to do...invent a recipe for for cranberry and chestnut bread? Sounds a bit serious, so I'll try that later. The last of my carrot muffins got used up yesterday at Tolerant Taster's writers party, so I thought I'd try some cranberry muffins.

I found this recipe - very simple

and then read up in Alton Brown's 'I'm just here for More Food' baking book, which I am working my way through at the moment.  A bit of both and a bit of well that'll do produced these muffins.

300g flour (my mix is 40%urid lentils, 40% tapioca and 20% cornmeal)
9g / 3tsp baking powder
1 tsp baking soda
pinch salt
1tsp cinnamon
zest of one orange

100g sugar
1/2 cup / 120ml veg oil
3 medium eggs
1 cup / 240ml juice.  I used 3/4 apple and 1/4 orange  (remember - I am tidying the fridge really)

1 cup 240ml cranberry sauce.  I didn't worry about the sugar or water in the cranberry sauce, muffins are quite forgiving.

Mix the dry ingredients together - either whisk, blitz in food mixer or sieve
mix  oil, eggs and sugar together
Mix the wet and dry ingredients together roughly and stir in the cranberries.

raw muffin batter- only just mixed
Put into paper muffin cases or greased muffin tins.  If you aren't very accurate and get some blobs of mixture on the tin just regard that as a way of finding out what a cookie made from the batter would be like.

Bake about 20-22  minutes at 170C fan or 180C.

I find muffins in general freeze well both cooked and raw.  If you freeze them raw you can bake from frozen or let them defrost, just make sure they are cooked all the way through by inserting a thin knife or skewer or using a temperature probe.  The interiors should reach 210F or 100C.

Flip them out onto a cooling rack so that they don't get soggy bottoms

cooked golden muffins

These are quite an interesting muffin, with the sourness of the cranberries and the hit of orange zest.  If you want a milder flavour leave out the zest.  If you are ok with dairy you could swap the fruit juice for plain yogurt.  You could add a bit more cranberries - next time I would put at least another half cup of the cranberry sauce in so that each bite had a cranberry in it.

So I was cleaning the kitchen....but now the sink is full of dirty dishes.  At least the house smells good and the fridge is a bit emptier.


  1. it's not vegan if it has eggs in it.

  2. sorry - thanks. I had been doing a bunch of vegan recipes for some freinds and got the title and key words muddled. Have fixed the blog.


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