Posted by Melissa Kinghttps://mywholefoodlife.com/2014/11/13/cranberry-corn-muffins/

Cranberry Corn Muffins

Prep Time 5 min Cook Time 15 min Serves 6 large muffins or 12 standard muffins     adjust servings

The perfect side for your Thanksgiving table.

Ingredients

  • 1 1/2 cups organic cornmeal
  • 1 1/2 cups sorghum flour or gluten free oat flour
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 flax eggs (real eggs will work as well)
  • 1/2 cup maple syrup
  • 3/4 cup unsweetened applesauce
  • 2 T almond milk
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1/3 cup dried cranberries

Instructions

  1. Preheat oven to 350.
  2. In one bowl , mix the dry ingredients.
  3. Mix wet in another bowl .
  4. Add wet to dry and just mix until combined.
  5. Fold in the cranberries.
  6. Spoon batter into muffin pans. I used jumbo muffin pans with silicone liners . You can use standard muffin pans as well. If you use standard muffin pans, bake for less time.
  7. Bake for about 12-15 minutes, or until a toothpick comes out clean.
  8. Let the muffins cool completely before removing from the pans.

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Recipe Notes

Please store these muffins in the fridge in an airtight container. You can also freeze them for longer storage.

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