Ingredients for Corn Cranberry Muffins No Wheat
- Yellow Cornmeal
- Spelt Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Eggs
- Water
- ½ cup granulated sugar (adjust to taste)
- ¼ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 cup fresh or frozen cranberries
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How to Make Corn Cranberry Muffins No Wheat
- Preheat oven to 350°F (175°C). Line a 6-8 cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together 1 ½ cups spelt flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ cup granulated sugar (or less for savory), and ½ teaspoon salt.
- Add 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water), ½ cup cornmeal, ¼ cup vegetable oil, 1 tablespoon apple cider vinegar, and 1 cup fresh or frozen cranberries.
- Gently mix the wet and dry ingredients until just combined. Gradually add ½ - ¾ cup milk or water until the batter reaches a smooth, slightly thick consistency – not runny.
- Fill muffin cups about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious cranberry spelt muffins! Makes 6-8 muffins.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
37g
Fat
6g
Carbs
7g
