There’s something about this time of year– the cool days and falling leaves– that send me to making these orang-cranberry muffins. Now, with the advent of Thanksgiving and weeks of Christmas shopping looming, they are just the thing to greet the day, or for an afternoon’s rest. I thought I would repost the recipe first published nearly two years ago.
Gluten-free, Dairy-free Orange-Cranberry Muffins
2 cups gluten-free flour
1/2 cup almond flour
1/2 cup granulated sugar
1 Tablespoon orange peel
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum (optional)
1 teaspoon unflavored gelatin powder (optional, I’ve found just as well without.)
1 teaspoon salt
1 cup orange juice (with pulp)
2 large eggs
1/4 cup canola oil
two handfuls, about 3/4 cup dried cranberries
Preheat oven to 400 degrees F. Grease a non-stick muffin pan. (Don’t you wonder why you have to grease, if it is non-stick? But you do.)
Combine dry ingredients in a large mixing bowl. Mix in a measuring cup: juice, eggs, oil; add to dry ingredients and, with mixer or by hand, blend until thoroughly moistened. Mixture is thick. Fold in cranberries. Spoon batter into muffin cups. I fill to the top. Makes 9-10 muffins. Bake for 20-25 minutes. Remove from oven and let cool slightly.
Can be topped with a glaze formed from powdered sugar and few tablespoons of orange juice.
I always feel like I should add this disclaimer: I am not a professional cook, just an ordinary woman who needs to eat. Should you spy anything you think is amiss in the writing of this recipe, let me know.
PS: our dear Summer had to remind me to put cranberries on the ingredients, and my husband said these are his very favorite muffins, never bake any other kind.