Dessert

Gluten-Free Cranberry-Walnut Muffins is for Breakfast, Dessert.

Gluten-Free Cranberry-Walnut Muffins takes 10 minutes to prepare.

Gluten-Free Cranberry-Walnut Muffins takes 25 minutes to cook.

Gluten-Free Cranberry-Walnut Muffins makes 48 servings.

The ingredients for Gluten-Free Cranberry-Walnut Muffins are:

1 cup each: teff flour, buckwheat flour, and tapioca starch
2 cups soy flour
1 tsp. xanthan gum
1 tbsp. baking SODA
3/4 tsp. salt
2 cups sugar
8 eggs
1/2 cup mashed avocado
1/2 cup applesauce
1 cup flaxseed
4 cups chopped cranberries
2 cups chopped walnuts
1 tbsp. lemon juice

Here is how you make Gluten-Free Cranberry-Walnut Muffins:

Preheat oven to 350 degrees. Spray non-stick cooking spray into muffin tins.Mix together flours, xanthan gum, baking soda and salt; set aside. Cream together sugar, avocado, applesauce and flaxseed; add eggs and beat, then cranberries, walnuts and lemon juice. Add dry ingredients and mix thoroughly.Spoon into muffin tins, filling just below top edge of cup. Bake for 20-25 minutes, or until toothpick inserted into a middle muffin comes out dry.Let cool. Makes about 4 dozen.Serving Size:?makes 48 regular sized muffinsNumber of Servings: 48Recipe submitted by SparkPeople user PONYPAM1.

The nutritional information for Gluten-Free Cranberry-Walnut Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 140.4

• Total Fat: 5.7 g
• Cholesterol: 30.8 mg
• Sodium: 129.3 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.3 g
• Protein: 5.1 g

The dietary needs meet for Gluten-Free Cranberry-Walnut Muffins is Gluten Free