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.
Makes12 muffins
Cooking MethodBaking
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
OccasionBuffet
Recipe CourseSide Dish
Dietary ConsiderationGluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
EquipmentElectric Mixer
MealBreakfast, Brunch, Tea
Taste and TextureFruity, Sweet, Tangy
Type of DishBread, Fruit
Ingredients
- 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
Instructions
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Preheat oven to 350°F (180°C).
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In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
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In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined.
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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.
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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.
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Variations:
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For a sweeter muffin, replace fresh or frozen cranberries with dried.
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You can also substitute fresh or frozen blueberries for the cranberries.
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2003 Donna Washburn and Heather Butt
