CRANBERRY-ORANGE MUFFINS, gluten free

Margie Barbieri

By
@mlbdolly424

I MADE UP MY OWN FLOUR MIX AND THEY
TURNED OUT, YUMMY,YUMMY....

I ATE ONE BEFORE THEY GOT COOLED.


Featured Pinch Tips Video

Comments:

Serves:

12-Gluten Free

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
almond blend flour
!/2 c
coconut blend flour
1/4 c
potato starch (not flour)
3 Tbsp
tapioca flour
1/2 c
sweet white-sorgham flour
1 tsp
baking soda
2 tsp
baking powder
1/4 c
sugar + 1/4 teaspoon stevia
1/4 tsp
nutmeg
!/2 tsp
cinnamon
1 tsp
guar gum or x gum

WET INGREDIENTS

1/4 c
grape oil
3
eggs
1/8 tsp
almond extract
1/4 c
orange juice, fresh
zest of 2 oranges

2/3 CUP OF DRIED CRANBERRIES TO BE ADDED LAST

Directions Step-By-Step

1
Turn oven on to 350 -375
Some ovens seem to be hotter than some.
2
Mix all the wet ingredients,
I measure my oil,add the eggs and blend,add the almond extract, orange juice,and zest.
set aside.
3
mix all the dry ingredients together, now make a hole in your dry and add the wet ingredients.
Blend all together. now if by any reason it looks to thick to add your cranberries I add a little apple sauce..
4
Add cranberries , fold in so they are covered.
Fill your muffin pan 2/3 full.
I USE SILICONE MUFFIN LINERS. So other wise I guess you would use paper, or spray your pans.
Bake 20 minutes or until tooth pick comes out clean.
5
When done set on wire rack till cool,since I use silicone I just lift them out.
Hope yours do the same, how ever you bake yours.

My family loved these. hope yours does also.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy
Hashtags: #Gluten, #Free