This is a great recipe for kids and adults alike. I use soy ingredients to avoid casein, and my Nearly Normal All Purpose Gluten-Free Flour (go to http://julesglutenfree.com) together make these muffins not just really healthy, but totally tasty too! Mix it up and add blueberries or other ingredients in place of cranberries for a totally different taste.
Cranberry Walnut Muffins
Ingredients: ½ cup butter or non-dairy substitute (I like Earth Balance Shortening or Buttery Sticks) ½ cup granulated cane sugar 2 large eggs ½ cup sour cream or Tofutti Sour Cream (non-dairy) 1 mashed ripe banana ½ tsp. gluten-free vanilla extract ½ tsp. orange exctract 1 ½ cups Jules' Nearly Normal All Purpose Gluten-Free Flour 2 Tbs. flaxseed meal (optional) 1 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 3 cups chopped fresh cranberries ½ cup chopped walnuts (optional)
Preheat oven to 350 F (static) or 325 F (convection). Oil or line muffin tins with muffin papers and set aside.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.
In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.
Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch.
Cool before removing from the muffin tins. Makes approximately 21-23 muffins.