GFCF cranberry muffins.

It's November 1.

In my mind, November 1 brings permission - and even invitation - to use spices like nutmeg and cloves and fruits like cranberries in baking... spices and fruits that are normally reserved for the holiday season.

So to celebrate November, I whipped up some gluten-free, dairy-free, sugar-free cranberry muffins that are tart and sweet and so delicious! Of course, if your diet doesn't demand a gluten-free, dairy-free, sugar-free recipe, feel free to substitute regular flour and real buttermilk and butter.

Ingredients:

1 2/3 cup gluten-free flour*
1 teaspoon baking soda*
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup fresh cranberries, roughly chopped
1/2 cup honey
2/3 cup almond or coconut milk
1 tablespoon apple cider vinegar
1/4 cup butter (or dairy-free alternative), melted
1 large egg
1 teaspoon vanilla extract
Coconut oil (for preparing pan)



1. Preheat oven to 350°F.
2. To make dairy-free buttermilk, pour just under 2/3 cup almond milk into a measuring cup, then add 1 tablespoon of apple cider vinegar. Let it sit while you prepare the dry ingredients.
3. Lightly spoon flour into measuring cup; level with a knife. Combine flour, baking soda, salt and spices in a large bowl; stir well with a whisk. Add chopped cranberries, gently tossing to coat. (I used a food processor to quickly, roughly chop them.)
4. Combine buttermilk, melted butter, egg, vanilla, and honey in a small bowl; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with coconut oil.
5. Bake at 350°F for 20 minutes or until a wooden pick inserted in center comes out clean.

Yum!

*I use Pamela's gluten-free baking mix, which I highly recommend if you need to eat gluten-free. It already contains baking soda, so there's no need to add it if a recipe calls for it.