Cranberry Orange Muffins

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 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?


One response

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s