I don’t write much about my sweet Little J on here, so I don’t believe I have mentioned that he has a sensitivity to wheat, and possibly soy and peanuts. Ever since he was just a month old he has had significant skin problems, although it is well under control now, thanks to dietary changes and using only the gentlest all-natural skin care. The wheat sensitivity mostly shows up now in the form of his eczema flaring up, but he will also break out in hives when his skin comes in contact with certain foods. Obviously, we try to avoid feeding him things we know will bother his sensitive skin. Thankfully, with the availability of gluten free products this is not so difficult, although I can get expensive if we are not careful!
One of Little J’s current favorite foods is the muffin…banana, raisin, apple….pretty much any flavor is a winner as long as it is in that sweet, round muffin shape! Since it is cranberry season, I picked up a bunch of fresh cranberries for just $.99 last week, and I just knew I had to make him some muffiny goodness with them! They turned out so pretty and fluffy that I decided to share my recipe with you! It is based on the basic muffin recipe from my good old Better Homes and Gardens cookbook, but modified to be gluten free! (Note that this is not a very sweet muffin, as I tend not to want my toddler eating a lot of sugar. If you want a sweeter muffin, you could increase the sugar to 1/3 c. and add a streusel topping!) ETA: Apparently, fresh cranberries are not a toddler-approved food. Little J decided they were far too tart and either picks them out or flatly refuses to eat any of the muffin at all. So, perhaps this recipe should be reserved for the grown-ups who are gluten free! 🙂 Or, you could try substituting dried cranberries, which are usually sweetened already!
Gluten Free Cranberry Muffins
1 3/4 c. Bob’s Red Mill All-purpose Gluten Free Flour
1/4 c. Sugar
2 tsp. Flax meal (or 1 1/4 tsp. xanthan gum, if you have it)
2 tsp. baking powder (gluten free brand)
1/4 tsp. salt
1 beaten egg
3/4 c. Milk
1/4 olive oil or melted coconut oil
1 c. Fresh cranberries
2 Tbl. Sugar
Oil 12 muffin cups, or line with paper or silicone baking cups.
Rinse and sort cranberries, then coarsely chop. Add the 2 Tbl. sugar to the berries and set aside until later.
Combine dry ingredients in a medium bowl, stirring well. In a smaller bowl, best egg, milk and oil together. Add wet ingredients to dry all at once, stirring until well moistened. Fold in sugared cranberries. Pour into muffin cups.
Bake at 400 degrees Fahrenheit (375 for dark pans) for 18-20 minutes or until tops are golden and toothpick inserted in center comes out clean. Let cool in muffin pan 5 minutes, then remove to wire rack. Serve warm with a smile, and maybe a glass of milk! Enjoy! 🙂