Gluten Free Cranberry Orange Muffins Recipes

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GLUTEN-FREE CRANBERRY ORANGE MUFFINS



Gluten-Free Cranberry Orange Muffins image

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

2 cups gluten-free oat flour*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
2/3 cup honey
3/4 cup canola oil or light olive oil
1 tablespoon orange zest
1 1/4 teaspoons orange extract
3/4 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh cranberries, divided
1/3-1/2 cup sliced almonds for sprinkling on top, optional

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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