Tuesday, November 20, 2012

Orange Cranberry Muffins

We got some cranberries in our Bountiful Basket this week, so I decided to use them in muffins.  This recipe is easy to throw together and like all muffins, it tastes best when they are fresh out of the oven.  This would be the perfect way to start out your Thanksgiving day...so go try it!

This post was shared on Slightly Indulgent TuesdaysGluten Free WednesdaysAllergy Free WednesdaysWhole Foods FridaysGluten Free Fridays, and Allergy Friendly Fridays.

Orange Cranberry Muffins
1 3/4 cup gf flour blend
2 tablespoons baking powder*
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup agave nectar
1/4 coconut oil, melted
1 teaspoon orange zest
1/2 cup orange juice
1 cup fresh cranberries, halved


Preheat oven to 400F. Grease or line muffin tins and set aside.

Mix together the dry ingredients in a medium sized mixing bowl.  In a separate bowl mix together the rest of the ingredients (except the cranberries). Add the wet ingredients into the dry ingredients and mix well.  Fold in the cranberries and spoon into the muffin tins (you should add about a 1/4 cup into each tin).

Make at 400F for 18-20 minutes or until golden brown and a toothpick comes out clean.

Makes 12 muffins.

*note: if you can't find corn-free baking powder, you can use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for 1 teaspoon of baking powder...it isn't doubling acting, but it will work.

1 comment:

  1. These sound SO refreshing! I have it tweeted and pinned! Thanks for linking up at Gluten Free Fridays!