11 April 2013

Gluten-Free Cranberry Sauce Cornbread Muffins





I used the cornbread recipe on the bag, but I prepared my own mixture of gluten-free flour substitute. The xanthan gum makes the batter thick, so before placing the muffins in the oven, I pressed a hole into each muffin with the back of a spoon and then added a spoonful of whole cranberry sauce.  I baked the muffins at 425 for 20 minutes.
They are tasty with honey, cinnamon, or butter and a cup of tea.

12 comments:

  1. Uhmmmm! Looks so good! Looks like a perfect weekend recipe! Hope you have a nice one!

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    1. Thank you, Jacqueline. It's easy.

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  2. I love muffins and cranberries so a perfect recipe for me

    Marina

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    1. Thank you, Marina, so does my daughter.

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  3. Those look yummy! We love cornbread at our house. Sometimes I take the easy route and buy the box mix from Trader Joes. It's so good!

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    1. Thank you, Linden Townhouse. I prefer the easy too, but gluten-free mix is expensive. But this recipe is so simple that I can handle it. I'm not much into cooking, but baked things we have to prepare for one person.

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  4. They look yummy. I love the conversion chart, thank you for that.

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  5. Those look yummy and this chart is going to be so useful! Thanks a lot for sharing. I have a sudden craving for cornbread muffins for Sunday morning!

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  6. Those look delicious! And that trip to England you mentioned would be perfect! My first time there I wanted to see all the places referred to in my favorite British mysteries. :-)

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  7. Mmmmm, these look so good!!
    Mary Alice

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  8. They sound so good. I haven't eaten or made breakfast yet. Thinking I should whip up some muffins.

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  9. These look delicious! I am so pleased you linked to "Open House".

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