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Gluten Free Cranberry Orange Muffins

  • 18 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Light and fluffy cranberry muffins


1 stick (½ cup) butter, room temperature
¾ cup sugar
2 eggs
2 teaspoons orange zest
½ cup white rice flour
½ cup corn flour
¼ cup coconut flour
1 cup potato starch
½ teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
¾ teaspoon baking soda
1 cup milk
½ cup plain yogurt
1 cup slightly chopped cranberries
1 Tablespoon powdered sugar
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In a mixer cream together butter and sugar. Add eggs 1 at a time until mixed in. Add zest. In a separate bowl mix together all dry ingredients. Chop cranberries roughly (this is actually not an easy feat. The cranberries bounce all about and are smooth so watch your wee little fingers). Leave the cranberries in a separate bowl, we'll get to those later. Pour the milk and yogurt into your butter mixture and combine. Add all the dry ingredients and mix until pretty smooth. (Don't worry about over mixing as with regular muffins, there's no gluten in them to get tough). Add the tablespoon of powdered sugar to your cranberries and toss. Then throw those into the batter and fold those in. Spoon into muffin cups to the top. Bake 350 for 15-20 minutes just until the tops start to get golden. The Debate: here's where the family is divided. I made half of these with turbinado sugar sprinkled on top before baking and the rest with a glaze poured on after. I like the sugar, but everyone else likes the glaze. If you like things glazed just make a simple glaze out of orange juice and powdered sugar. Spoon over top of cooled muffins. This is delightful, but sweet.

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