Cranberry-Orange Gluten-Free Muffins
Jennifer Marcks / Gluten-Free MARCKS The Spot
Breakfast, Dessert, Snack
pure vanilla extract
coconut sugar (or 3T of pure maple syrup)
brown rice flour
ground flax seed
of sea salt
of an orange
Preheat the oven to 375°.
Mix the flours, ground flaxseed, baking soda, guar gum, sea salt, and cinnamon in a bowl. Zest the orange over this bowl, then mix to combine. Let sit for about 5 minutes.
Rinse the cranberries and pull out any that do not look good (smashed or rotten). Chop the cranberries in half and set to the side.
Combine the eggs, applesauce, vanilla, sugar or maple syrup in a large bowl and whisk together.
Add the wet ingredients to the dry ingredients, stir to combine. Slowly add in the milk as you mix everything together. Stir to combine but do not over mix.
Slowly fold in the chocolate chips and the cranberries.
Use paper liners, or oil a 12 muffin tin. Fill each muffin section evenly, ¾ full.
Bake for 25 minutes, or until a knife inserted in the middle comes out clean. (mini-muffins should bake for 15-18 minutes).
Allow to sit in the pan for three minutes, then cool on a wire rack.
Enjoy within two days or freeze any leftovers to keep fresh.
This recipe makes a fabulous breakfast or mid-afternoon snack.
dairyfree, gluten-free, muffins