A quick-and-easy gluten free muffin for the holidays, this Cranberry-Pecan Muffin recipe makes easy work of healthy holiday baking.
~by Regan Jones, RD
I'm not sure how morning conversations go at your house, but around mine they often involve talk of muffins.
No. I'm serious.
My family is apparently very opinionated about muffins.
- My husband believes that gluten free muffins always need some "stuff" in them to help the texture.
- My oldest son thinks the fact that I bake muffins so frequently is "weird."
- My youngest son thinks I'm the "lover cooker" because I love him and cook so many good things like muffins for him.
If you're keeping score, the youngest child wins this round.
I do give the hubs credit though for these muffins:
It's his realization of the "stuff" factor that yielded these "stuffed" muffins. Well, I guess really credit goes to said spouse and The Recipe ReDux since today's ReDux post was also prompted by a celebration of National Nut Day!
It's no surprise that National Nut Day falls just as the official holiday baking season opens. While I cook and bake with nuts often, the holidays are of course the prime season for nut-based bars, breads or as a simple holiday appetizer. Today, I've opted for a very classic holiday combo of pecans and cranberries, but you could easily substitute your favorite nut.
Or, if you're really lucky, you'll have a homemade nut and cranberry sauce on hand during the holiday season and skip straight to the "muffin stuffing".
To see how my fellow Recipe ReDux members are celebrating with nuts this month, be sure to click through the image gallery below.
A quick-and-easy gluten free muffin for the holidays. Cranberry-Pecan Muffins makes easy work of healthy baking. Tweet this
Gluten Free Cranberry-Pecan Muffins
- 1/2 cup chopped pecans
- 1/2 cup whole berry cranberry sauce
- 1/4 teaspoon ground cinnamon
- 180 grams (about 1 1/2 cups) all purpose gluten free flour (I used Pamela's)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1/3 cup sugar
- 1/3 cup oil or melted butter
- 2 large eggs, lightly beaten
- Zest of 1 lemon
- Preheat oven to 350 degrees F.
- Combine pecans, cranberry sauce and cinnamon in a food processor; pulse just until blended.
- Whisk together flour, baking powder and salt in a large mixing bowl.
- Combine milk, sugar, oil, eggs and lemon zest in a medium bowl. Add to flour mixture; stir until combined.
- Coat 8 muffin cups with cooking spray. Spoon about 2 tablespoons batter into the bottom of each muffin cup; top evenly with about 1 teaspoon pecan mixture. Repeat with remaining batter and pecan mixture.
- Bake at 350 degrees F for 20 to 25 minutes or until lightly browned. Serve warm.