Glazed Lemon Cranberry Muffins (gluten free and vegan options)
Ingredients
dry
- 1 cup fresh cranberries, quartered
- 1 tbsp lemon zest, from 1 organic lemon
- 1/2 cup pure cane sugar
- 2 1/2 cup all-purpose gluten free flour (you can use regular too)
- 2 1/2 tsp baking powder
- 1 tsp salt
wet
- 2 eggs If vegan sub in 1/2 Cup Applesauce!
- 4 tbsp unsalted butter
- 1/4 cup coconut oil
- 1 cup almond milk
- 1 1/2 tsp pure vanilla extract
GLAZE
- 1 cup powdered sugar
- 2 tbsp lemon juice, from 1 organic lemon
Instructions
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Preheat oven 425F – spray 12 cup muffin pan or put in liners.
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In a small bowl throw in chopped cranberries, the lemon zest, and 1 tbsp sugar – set aside
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In large bowl mix together dry ingredients. In another bowl, whisk together the wet ingredients except for the almond milk.
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Mix together dry and wet ingredients, add in milk, then fold in the cranberries.
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Scoop the muffin batter into the muffin tins. Bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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Allow muffins to cool on cooling rack.
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While waiting for muffins to cool prepare your glaze – then drizzle over top of each muffin. Enjoy!