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Makes 12 muffins

Gluten Free Cranberry Nut Muffins are a yummy holiday brunch addition.


Nonstick butter spray with baking powder
1 1/4 cups ARROWHEAD MILLS Organic Gluten Free All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 large eggs
1 cup soft brown sugar
1/2 cup canola oil
1/2 teaspoon Pure Vanilla Extract
1 cup finely grated zucchini
1/2 cup frozen cranberries
1/2 cup chopped pecans


1.Preheat oven 350 degrees. Generously butter a standard muffin tins.

2.In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.

3.In a separate medium bowl, whisk together eggs, sugar, oil, and vanilla.

4.Stir in zucchini and nuts.

5.Stir in the flour mixture and fold in the cranberries; do not over mix.

6.Divide the batter between the muffin tins and bake in the center of the oven for 25 to 30 minutes or until test comes out clean. Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.


Find this recipe and more holiday treats at