Corn Cranberry Muffins (No Wheat) Recipe

Name: Corn Cranberry Muffins (No Wheat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup yellow cornmeal (soak for 1 hour in two cups of water, drain use); ¾ cup spelt flour or ¾ cup rice flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs (or egg substitute); 14-½ cup water or 14-½ cup soymilk or 14-½ cup milk; 4 tablespoons sugar; 2 tablespoons oil; ½ teaspoon vinegar; 1 cup cranberries

Servings: persons

¾ cup yellow cornmeal (soak for 1 hour in two cups of water, drain use)
¾ cup spelt flour or ¾ cup rice flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs (or egg substitute)
14-½ cup water or 14-½ cup soymilk or 14-½ cup milk
4 tablespoons sugar
2 tablespoons oil
½ teaspoon vinegar
1 cup cranberries

1
Pre-heat oven to 350F.
2
In a large bowl mix together flour, baking powder, baking soda, sugar and salt.
3
Add in egg or replacer, cornmeal, oil, vinegar, and cranberries.
4
Mix and add in water or milk until desired consistency is reached.
5
You want it to be smooth not too runny.
6
Spoon mixture into lightly oiled muffin tins.
7
Bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
8
Let cool for 5-10 minutes.
9
Makes 6-8 muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup yellow cornmeal (soak for 1 hour in two cups of water, drain use), ¾ cup spelt flour or ¾ cup rice flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Corn Cranberry Muffins (No Wheat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Cranberry Muffins (No Wheat)

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