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Gluten-Free Harvest Muffins made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Harvest Muffins made with baking mix Recipe

A hearty fruit-filled, flavorful muffin, perfect for breakfast or an afternoon snack.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

Prep
Bake
Total
Yield
8 muffins

Ingredients

Choose your measure:

  • 1/2 cup diced dried apples
  • 1/2 cup dried cranberries
  • 1/4 cup water
  • 1 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/3 cup sugar
  • 1/4 cup melted butter or vegetable oil
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 cup diced walnuts
  • cinnamon-sugar, for sprinkling on top; optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Instructions

  1. Preheat the oven to 375°F. Grease 8 cups of a standard muffin pan.
  2. Combine the dried apples and cranberries with the water. Cover and let sit for at least 30 minutes (up to overnight) on the countertop; or cover and microwave for 60 seconds, then cool for 5 minutes.
  3. Stir together the baking mix and sugar. Set aside.
  4. Whisk together the melted butter or oil, eggs, milk, and vanilla.
  5. Stir the baking mix and sugar into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.
  6. Stir in the soaked fruit, with any remaining liquid; and the walnut pieces.
  7. Fill the muffin cups almost full. Sprinkle with cinnamon-sugar.
  8. Let the muffins rest for 10 minutes; this allows the leavener in the baking mix to start working its magic.
  9. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.
  10. Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
  11. Yield: 8 muffins.