Cranberry Pomegranate Muffins
These muffins are great for a quick fall or holiday breakfast. Freeze them and reheat for later! Gluten free option available.
Servings: 12 muffins
Ingredients
- 4 oz (1/2 cup) unsalted good butter like Kerrygold, softened *To soften butter, place it on the counter an hour before baking
- 3/4 cup organic cane sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2 cups all purpose flour *For gluten free use 1 cup Arrowhead Mills organic oat flour & 1 cup Bob's Red Mill brown rice flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 7 tbsp whole milk (this is nearly 1/2 cup)
- 1 tbsp pomegranate juice
- 2 cups frozen cranberries (do not thaw)
Instructions
- Take your butter out of the fridge about an hour or so before starting the recipe. Preheat oven to 375. Line 12 well muffin pan with paper baking cups and set aside.
- Combine dry ingredients and stir. Add butter, eggs, vanilla & milk and mix on low just until combined. Once thoroughly combined add cranberries and hand stir. The key to fluffy muffins is not to over mix.
- Fill each lined muffin cup with batter all the way to the top. Sprinkle with sugar for a crunchy muffin top.
- Bake for 40 minutes. Check with toothpick to be sure center is cooked through. Cool 20 minutes before serving.
