Gluten-Free Pineapple Cranberry Muffins
The sun is shining, the birds are chirping, and the tulips are blooming one by one – Spring are you here to stay? Yesterday, my Little One and I spent the morning at the park. He just loves the swing now -he throws his arms wide open and squints his eyes facing the sun, feeling the wind through his little bit of golden red hair… I believe he imagines he’s a bird flying. It’s so beautiful to watch and inspires me to do the same beside him on the ‘big girl’ swing.
I’m thankful that there are sunny days to enjoy, it feels like we’ve waited much too long for them. In honor of the bright flowers and sunshiny weather I’m posting a bright cheery muffin recipe that is sure to make your taste buds happy! The unexpected but delightful mix of sweet pineapple and tart cranberry coming together in this hearty cereal muffin is oh so tantalizing.
Bon petit déjeuner!
♡ Emily
Gluten-Free Pineapple Cranberry Muffins
3/4 cup of organic sugar
1/4 cup of pineapple juice
1 cup chopped pineapples
1 1/2 cups of rice or soy milk
1 tsp vanilla
2 Tbsp Oil
1 cup of rice flour
1/2 cup of tapioca flour
1/4 cup of potato starch
2/3 cup Gluten Free Mighty Tasty Hot Cereal
2 tsp baking powder
1 1/2 tsp Xanthan Gum
1/2 cup Cranberries
Mix together sugar, oil, vanilla, pineapple juice, pineapples, cranberries and milk.
In a separate bowl combine all dry ingredients. Add dry to wet ingredients and stir batter until well blended. Fill grease muffin tins 2/3 full and bake at 350F for 25 minutes. Makes about 12 muffins.
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