Christmas Breakfast: Lemon Cranberry Muffins (Gluten-, Dairy-, and Refined Sugar-Free)



I got the original recipe for this from the back of a bag of cranberries and tweaked it, using honey instead of sugar, lactose-free milk and coconut oil instead of butter to make it dairy-free, and gluten-free flour.  I made it the first time for our breakfast on Christmas Day.  They are fresh-tasting and moist and mine didn’t rise very much but they were so good we didn’t really care!

Here’s a picture of our breakfast from Christmas morning as we opened presents.  Bacon isn’t as bad as the rap it gets (which is high praise coming from this former vegetarian!) as long as you keep the everything in moderation motto in mind.  Look for kinds that are nitrate-free and humanely raised.  Stay away from the kinds with an ingredient list that covers a fourth of the back of the package and remember, if you can’t pronounce it or identify it, chances are it is not real food and something that is definitely not good for you!  This one had four ingredients: pork, water, sugar, and salt.  Yes, it costs a little bit more, but bacon is a special treat at our house so I don’t mind.

One of the “glutened” things I miss are the cranberry orange scones from Starbucks.  They were probably full of some other junk anyway, but they were so good!  As I went to put these in the oven I realized I should have tried to recreate those and used orange zest instead of lemon.  With a couple extra tweaks they could be made into scones too and I’m thinking about doing a grain-free version.  Lots of ideas so stay posted!


The Recipe


2 cups fresh cranberries

½ cup milk (dairy or non-dairy)

2/3 cup honey

¼ cup butter (used coconut oil)

¼ teaspoon salt

2 large eggs

1 Tablespoon lemon zest

½ teaspoon vanilla

2 cups gluten-free all-purpose flour (plus 1-1/2 teaspoons xanthan gum if your flour mix doesn’t contain it already)

2 teaspoons gluten-free baking powder


  1. Preheat oven to 350 degrees F.  In a large bowl, mix the milk, honey, salt, and eggs.  Add the lemon zest and vanilla.
  2. In a separate bowl, mix together flour and baking powder.  Add dry ingredients to wet and stir together.  Mix until batter is      smooth.
  3. Chop cranberries or pulse a couple of times in a food processor; fold into batter.
  4. Bake for 23-27 minutes, or until a toothpick inserted into muffins comes out clean.
  5. Enjoy!




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