Orange Cranberry Muffins

I was well on my way to making these muffins when the unfortunate happened. I’d zested the orange, then cut it open to juice — and discovered it was, in fact, a grapefruit. Just my luck.

Thus commenced a rapid bike ride to the nearest store and the purchasing of an orange.

But the extra time was worth it. These muffins are perfectly sweet and tart thanks to the combo of sugar, orange and cranberry. Definitely a new favorite.

This recipe is from Cybele Pascal’s The Allergen-Free Baker’s Handbook. Pascal says her recipe makes 12 muffins, but even though I filled each paper cup to the top, I still had left over batter. Since I only own one muffin pan, I baked the rest of the batter in a small, greased baking dish, and it seemed to come out fine.

Ingredients

2 cups granulated sugar

1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

1 cup orange juice

2 teaspoons orange zest

3 tablespoons canola oil

3 cups Basic Gluten-Free Flour Mix

  • (makes 6 cups – so cut in half)
  • 4 cups brown rice flour
  • 1 1/3 cups potato starch
  • 2/3 cup tapioca flour

3/4 teaspoon xanthan gum

4 teaspoons double-acting baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups fresh or frozen cranberries

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin liners.

2. In a bowl, combine the sugar and egg replacer, mixing about 30 seconds.

3. Add the orange juice, orange zest and canola oil. Mix about 30 seconds.

4. In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, salt and cinnamon.

5. Add the dry ingredients to the wet and mix until just combined, about 30 seconds, scraping down the sides of the bowl as necessary.

6. Fold in the cranberries.

7. Fill the liners to the rim with batter. Sprinkle the tops of the muffins with a little sugar. If you have leftover batter, place in a small, oiled baking dish or another lined muffin pan.

8. Bake in the center of the oven for 35 to 40 minutes, rotating the pan halfway through. Bake until lovely golden brown on top. Let cool in the pan for about 5 minutes before transferring to a cooling rack.


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Tags: , , ,

Categories: Breakfast, Dessert, Muffin, Snack

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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One Comment on “Orange Cranberry Muffins”

  1. 11/07/2010 at 7:14 pm #

    I actually gasped. Not for the recipe (that looks delicious though) or the great photography either. Its that plate.

    My mammaw (who I grew up with) had those exact same plates. She passed last year and we lost all the old things(long story). Seeing that plate brought back lots of sweet memories. Thanks.

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