Recipe: Orange Cranberry Muffins
Gluten Free Orange Cranberry Muffins
1 C + 1 Tbsp GF 1-to-1 Flour (I use Bob’s Red Mill)
1 tsp Baking Powder
1/4 tsp Salt
1 Tbsp Orange Zest (from 1 medium orange)
2/3 C Sugar
1 Large Egg
3 Tbsp Olive Oil
1/4 Orange Juice, fresh squeezed (from 1 medium orange)
1/3 C Non-Dairy Milk
3/4 C Fresh or Frozen Cranberries + 1 Tbsp GF 1-to-1
Additional cranberries and coarse sugar for topping
Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe makes 6 muffins.
In a large bowl, combine flour, baking powder, salt, orange zest, and sugar. Stir well and set aside.
In a small bowl, whisk egg until frothy. Whisk in the oil, orange juice and milk. Once it is all combined, pour the wet ingredients into the dry. Fold together with a spatula, about 15 strokes.
Toss the 3/4C cranberries with 1 Tbsp flour. Pour the cranberries into the batter and fold 3-4 strokes until evenly incorporated.
Fill muffin cups to top. Sprinkle the muffins with additional cranberries and coarse sugar if desired.
Bake in preheated oven for 3 minutes, then reduce the temperature to 375 degrees and bake an additional 25 minutes.
Remove from oven to cooling rack. Refrigerate leftovers in an airtight container for up to 3 days.