Gluten Free Cranberry Orange Muffins Recipes
GLUTEN-FREE CRANBERRY ORANGE MUFFINS
For a change of pace, try these honey sweetened gluten-free cranberry orange muffins! They stay soft for days, making them an ideal make-ahead breakfast.
Provided by Erin
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
- In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
- Add the dry mixture to the wet mixture and stir just until combined. Stir in 1 cup cranberries, reserving the rest to sprinkle on the top.
- Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top. Add sliced almonds, if using.
- Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then carefully turn them out onto a wire rack to cool. If you used almonds, you may want to tilt the pan and use a spoon to remove them from the pan so that the almonds don't fall off. Once cool, store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
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