Cranberry Corn Muffins

Yields 12 muffins

When I was living in NYC I spent a few months working at one of the most popular brunch and breakfast destinations in the city:  Sarabeth's.

This was before I discovered that gluten was the culprit making me sick, and, at the time, it was pretty much the cornerstone of my diet... which was both fortunate AND unfortunate because Sarabeth is most known for her JAM and her MUFFINS.

At the end of the night, all of the left over muffins had to get tossed, or (if you're a server/struggling artist who was living off of Cheerios at the time) stuffed in a to-go bag and taken home to your 5 roommates in your 4 bedroom apartment.

Oh man.  My very favorite muffin was the cranberry corn muffin.  And... it's true that my mouth is currently watering at the memory.

In fact, if you have a stomach that can handle gluten and dairy, please please visit Sarabeth's the next time you're in New York and indulge in the muffin basket.  It's a joyous basket.

Now, far from NYC and with a bag of cranberries that needed to be used, I whipped up some cranberry corn muffins that are gluten free, dairy free, soy free, refined sugar free, and yet equally as mouth wateringly good.


1 cup gluten free all purpose flour
1 cup cornmeal
1/2 tsp salt
1/2 tsp baking soda
1/3 cup raw, unpasteurized honey

OR, in lieu of the above, 1 bag Brittany Lynn's Honey Crumble Cornbread Mix

1/4 cup coconut oil
3/4 cup dairy free milk
1 tbsp raw apple cider vinegar
2 eggs
1/2 cup cranberries
1/2 cup whole kernel sweet corn (canned or frozen)


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine dairy free milk and apple cider vinegar.  Allow to sit for about 5 minutes (while completing the next couple directions).
  3. In a large bowl, combine flour, cornmeal, baking soda, and salt and blend well.
  4. Cut coconut oil into dry ingredients with a fork or pastry blender.
  5. Combine remaining liquid ingredients with your dairy free milk.
  6. Pour wet into dry ingredients and stir until well incorporated.
  7. Fold in corn kernels and cranberries.
  8. Grease muffin tin with coconut oil.  Evenly distribute batter among the 12 muffin holes.
  9. Bake for 15-25 minutes or until golden brown on top.
  10. Remove from oven, allow to cool for 15 minutes, and get those muffins outta there to finish cooling!

Maybe eat one warm?  Definitely savor the flavor!


Brittany KrigerComment