Gluten-Free Cranberry-Walnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup each: teff flour, buckwheat flour, and tapioca starch2 cups soy flour 1 tsp. xanthan gum1 tbsp. baking SODA3/4 tsp. salt2 cups sugar8 eggs1/2 cup mashed avocado1/2 cup applesauce1 cup flaxseed4 cups chopped cranberries2 cups chopped walnuts1 tbsp. lemon juice
Preheat oven to 350 degrees. Spray non-stick cooking spray into muffin tins.
Mix together flours, xanthan gum, baking soda and salt; set aside. Cream together sugar, avocado, applesauce and flaxseed; add eggs and beat, then cranberries, walnuts and lemon juice. Add dry ingredients and mix thoroughly.
Spoon into muffin tins, filling just below top edge of cup. Bake for 20-25 minutes, or until toothpick inserted into a middle muffin comes out dry.
Let cool. Makes about 4 dozen.
Serving Size: makes 48 regular sized muffins
Number of Servings: 48
Recipe submitted by SparkPeople user PONYPAM1.
Mix together flours, xanthan gum, baking soda and salt; set aside. Cream together sugar, avocado, applesauce and flaxseed; add eggs and beat, then cranberries, walnuts and lemon juice. Add dry ingredients and mix thoroughly.
Spoon into muffin tins, filling just below top edge of cup. Bake for 20-25 minutes, or until toothpick inserted into a middle muffin comes out dry.
Let cool. Makes about 4 dozen.
Serving Size: makes 48 regular sized muffins
Number of Servings: 48
Recipe submitted by SparkPeople user PONYPAM1.
Nutritional Info Amount Per Serving
- Calories: 140.4
- Total Fat: 5.7 g
- Cholesterol: 30.8 mg
- Sodium: 129.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 5.1 g
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