Cranberry and Almond Muffin Recipe

 As I prepare for my holiday baking and flavors of the season, I want to make sure we have quick meals on hand. So using a few of the ingredients we already had stashed around for our holiday recipes I tossed together a batch of these Cranberry Almond muffins. They’re sweet, they’ve got a bit of crunch and the tart berries – the perfect combination for the holidays and of course they’re gluten free as well!

Ingredients:

• 1 cup Butter, softened
• 8 oz Cream Cheese softened
• 1-1/2 cups Sugar
• 4 Eggs
• 1-1/2 tsp Vanilla
• 2 cups Bob Red Mill 1 to 1 Gluten Free flour
• 1-1/2 tsp Baking Powder
• 1/2 tsp Salt
• 2 cups fresh Cranberries
• 1/2 cup coarsely chopped Almonds

Directions:

1. Preheat your oven to 350 degrees.
2. In your mixer bowl, combine your butter, cream cheese and sugar and beat until creamed. Slowly add in your eggs 1 at a time until they are all integrated. Add in your vanilla and beat until smooth.
3. In a small bowl combine your flour, baking powder and salt. Slowly add into your wet mixture.
4. Cut your fresh cranberries in half, and slowly fold in your cranberries and almonds.
5. Spray your muffin tins with non-stick spray and bake for 20-25 minutes or until the tester comes out clean.

Icing Ingredients:

• 2 cups Powder Sugar
• 2 Tbsp Milk

Directions:

1. Combine all ingredients in a bowl with a whisk, and drizzle over cooled muffins. Allow to set.

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Cranberry and Almond Muffins Recipe

Ingredients

• 1 cup Butter, softened
• 8 oz Cream Cheese softened
• 1-1/2 cups Sugar
• 4 Eggs
• 1-1/2 tsp Vanilla
• 2 cups Bob Red Mill 1 to 1 Gluten Free flour
• 1-1/2 tsp Baking Powder
• 1/2 tsp Salt
• 2 cups fresh Cranberries
• 1/2 cup coarsely chopped Almonds

Instructions

1. Preheat your oven to 350 degrees.
2. In your mixer bowl, combine your butter, cream cheese and sugar and beat until creamed. Slowly add in your eggs 1 at a time until they are all integrated. Add in your vanilla and beat until smooth.
3. In a small bowl combine your flour, baking powder and salt. Slowly add into your wet mixture.
4. Cut your fresh cranberries in half, and slowly fold in your cranberries and almonds.
5. Spray your muffin tins with non-stick spray and bake for 20-25 minutes or until the tester comes out clean.

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Becky

Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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