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5
from 1 vote
Gluten Free Cranberry Orange Muffins
These cranberry orange muffins are the perfect breakfast for the winter season
Prep Time
10
minutes
mins
Cook Time
27
minutes
mins
Total Time
37
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
6
Calories:
243
kcal
Author:
Tiffany
Ingredients
1
Cup
+
1
tablespoon Gluten Free 1-to-1 Flour Blend
I use Bob’s Red Mill
1
teaspoon
Baking Powder
¼
teaspoon
Salt
1
Tablespoon
Orange Zest
from 1 medium orange
⅔
Cup
Sugar
1
Egg
3
Tablespoon
Olive Oil
¼
Orange Juice
fresh squeezed (from 1 medium orange)
⅓
Cup
Non-Dairy Milk
¾
Cup
Cranberries
fresh or frozen
1
Tablespoon
Gluten Free 1-to-1 Flour Blend
Instructions
Preheat oven to 375 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 like soap bubbles.
Add the oil, milk and orange juice to the whisked egg. Whisk together until smooth.
Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.
Toss the ¾C cranberries with 1 tablespoon 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 27 minutes or until tops spring back when gently poked.
Notes
For King Arthur's measure for measure flour blend, use 1 ¼ Cup.
Nutrition
Calories:
243
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
185
mg
|
Potassium:
47
mg
|
Fiber:
3
g
|
Sugar:
24
g
|
Vitamin A:
108
IU
|
Vitamin C:
5
mg
|
Calcium:
79
mg
|
Iron:
1
mg