When I saw the Cranberry Vanilla Muffins from the November 2010 Traditional Menu, I just had to adapt them! And the easiest adaption is to use my Gluten and Dairy Free Fresh Fruit Vanilla Muffins.  Easy-Peasy.  Obviously fresh cranberries might be hard to get right now, so feel free to use frozen.  I like this muffin also with black cherries, strawberries or blueberries.  Yum!  I dressed to top of the muffin with a bit of turbinado sugar to give it a touch of sweet crunch and that coffee house flair.


The Recipe: Gluten Free Dairy Free Cranberry Vanilla Muffins


  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 1 cup sugar or dehydrated cane juice
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup unsweetened milk substitute of choice
  • 1 large egg or egg substitute to equal one egg
  • 3 tablespoons oil
  • 1 1/2 tablespoon gluten free vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 1/2 cup chopped fresh or frozen cranberries, if using frozen, do not thaw. Stir into batter frozen.


  • Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Set pan aside.
  • In a mixing bowl whisk the dry ingredients together well. Mix in the wet ingredients, except cranberries until batter is smooth using a mixer. Do not over beat. Fold in fruit. Fill muffin tins 3/4 full with batter.
  • Bake for 20 – 25 minutes at 350 until muffins are done, using a toothpick or thin sharp knife to see if batter is baked through. Cool muffins on a wire rack.
  • Freezing Directions: Cool muffins completely. Put into a gallon-size freezer bag. Remove as mush air as possible, label and freeze.
  • To serve: Thaw. Eat at room temperature or warm slightly.