Recipe: Cranberry Lemon Millet Muffins (Gluten Free, Soy Free)

 My pantry challenge has led to a recipe for muffins that are allergy-friendly! Go figure!

And that is because I didn't have all the ingredients for the recipe that inspired me at The Upside, but I figured I could make something with what I did have.

These are not like muffins you'd make with wheat flour. They are a bit denser, so be prepared for that. But they are delicious, with a strong lemony flavor and bursts of tart cranberries throughout.

Cranberry Lemon Millet Muffins
Yield: 8 muffins

1 tablespoon ground flax seeds
3 tablespoons water
1 cup millet flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/2 cup lightly packed brown sugar
1/2 teaspoon dried lemon peel (or 2 teaspoons fresh lemon zest)

1 tablespoon lemon juice
1/2 teaspoon lemon extract (optional, but it makes these extra lemony!)
1 cup fresh or frozen cranberries

Preheat oven to 375 degrees.

Line a muffin pan with 8 liners.

In a small bowl, stir together flax seeds and water. Set aside to thicken.

Mix flour, baking powder, and salt in a large bowl.

In a medium bowl, mix applesauce, oil, sugar, lemon peel, lemon juice, lemon extract, and flax seed mixture.

Add wet ingredients to dry and stir until combined. This will be a thick batter.

Spoon batter into muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted in to the center of a muffin comes out clean.