December 20, 2021

Cranberry Cake or Muffins

Ingredients:

  • 3/4 cup half and half
  • 2 tablespoons lemon juice
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 2 cups whole fresh cranberries
  • course sugar for garnish

YIELD: 1 8x8 cake or 18 muffins

DIRECTIONS:

Preheat the oven to 350F and line an 8x8 pan with parchment paper or muffin cups with paper liners. Mix the half and half with lemon juice and set aside. Cream the butter and sugar together until light and fluffy. Add the egg and extracts, followed by the baking powder and salt, beat until fluffy again. Add 1/2 the flour, just until it's almost all blended, then add the half and half, and finally the rest of the flour. Gently fold in the cranberries.

Spread the batter into your pan or scoop into muffin cups. Sprinkle the sparkling sugar over the surface of the cake or muffins and then bake the cake for about 40-45 minutes or muffins for 15-18 minutes. DO NOT OVER BAKE, just until a toothpick comes out clean. Cool on a wire rack.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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