Discover the perfect gluten-free treat with our Lemon Cranberry Date Muffins recipe. Delight in the tangy lemon flavor and sweet bursts of cranberries and dates. Enjoy a gluten-free indulgence!
Preparation
20
min
Cooking
25
min
Portion
12
Ingredients
- 500 ml (2 cups) 1-to-1 gluten-free pastry flour (Queen Street Bakery type)
- 20 ml (4 tsp) baking powder
- 5 ml (1 tsp) baking soda
- Pinch of salt
- 3 large eggs
- 80 ml (⅓ cup) sugar
- 80 ml (⅓ cup) butter, melted
- 180 ml (¾ cup) vanilla Greek yogurt
- Juice and zest of one lemon
- 180 ml (¾ cup) cranberries, fresh or frozen
- 160 ml (⅔ cup) dates, chopped
- 45 ml (3 tbsp) poppy seeds
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine flour, baking powder, baking soda and salt.
- In a second bowl, whisk together wet ingredients until well blended.
- Gradually whisk the dry ingredients into the wet mixture until smooth.
- Add cranberries, dates and poppy seeds. Mix until well incorporated.
- Oil muffin tin or add 12 paper muffin cups. Fill muffin tins ¾ full with mixture.
- Bake for 25 minutes or until golden brown.
- Let cool before unmolding.
Notes
Can be kept for 4 days in the refrigerator or 1 month in the freezer.
Registered Dietitian Nutritionist in Vaudreuil-Dorion
