You know it is November when you see those packages of Ocean Spray Cranberries in the store. How I love seeing those little berries because it means that my favorite holiday, Thanksgiving, is just around the corner. I tried a gluten-free recipe for these muffins a week ago that called for using ground oats instead of flour and I have to tell you that they were pretty terrible. This time I used a regular recipe from myrecipes.com and just substituted gluten-free flour and xanthan gum for the regular flour and these were pretty good. I’ll still keep searching for recipes though because these were a little on the crumbly side, but they were miles ahead of the ones using ground oats
2c gluten-free flour mix
1/2 tsp xanthan gum
1c sugar divided
1 1/2 tsp baking powder
1 tsp salt
2 tsp orange zest
3/4 c orange juice
1/4 c canola oil
1 large egg beaten
2 c coarsely chopped fresh cranberries
1/3 c toasted walnuts or pecans chopped (optional – I left these out)
Preheat oven to 400F. Coat muffin pan with cooking spray or use 12 muffin liners. Set aside 1T of sugar. Mix all the rest of the dry ingredients in a large bowl and them make a well in the center. In a separate bowl combine orange zest, juice, oil and egg stirring well with a whisk. Add the wet ingredients to the dry stirring until moistened. Fold in your cranberries and nuts. Spoon batter into muffin tins and sprinkle the tops with remaining sugar. Bake for 15 minutes.
Anyone else have a better cranberry orange muffin gluten-free recipe to share?