Cranberry Orange Muffins
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast. Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.
Total Timeunder 1 hour
Recipe CourseSide Dish
Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealBreakfast, Brunch, Tea
Taste and TextureFruity, Sweet, Tangy
Type of DishBread, Fruit
- 1½ cups (375 mL) rice flour
- 1/3 cup (75 mL) cornstarch
- 1/3 cup (75 mL) tapioca starch
- 1½ tsp (7 mL) xanthan gum
- 1 tbsp (15 mL) GF baking powder
- ¾ tsp (4 mL) salt
- 2/3 cup (150 mL) cranberry juice
- 1/3 cup (75 mL) water
- 2/3 cup (150 mL) orange marmalade
- 1 tsp (5 mL) cider vinegar
- ¼ cup (50 mL) vegetable oil
- 2 eggs
- 1 cup (250 mL) cranberries, fresh or frozen
- Muffin tin, lightly greased
Preheat oven to 350°F (180°C).
In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined.
Pour marmalade mixture over dry ingredients and stir just until combined. Gently fold in cranberries. Spoon into each cup of prepared muffin tin. Let stand for 30 minutes.
Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a sweeter muffin, replace fresh or frozen cranberries with dried.
You can also substitute fresh or frozen blueberries for the cranberries.
2003 Donna Washburn and Heather Butt