The Sunday Recipe: Orange Cranberry Muffins

November 21, 2021 at 6:00 am (Recipes)
Tags: gluten free, muffins

This is a reprise of a recipe I shared last year with just a few changes. Orange and cranberry are so ubiquitous at this time of year, that it doesn’t seem fair, most of it has wheat flour in it. This one is gluten free. (These got a tiny bit scorched as I’m still getting used to my new oven, but they tasted just fine.)

Orange Cranberry Muffins

Ingredients

• 1/2 cup orange juice
• 1/3 cup dried cranberries
• 1 cup quick oats
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup maple syrup
• 1/3 cup melted butter, cooled
• 3/4 cup white rice flour
• 2 tablespoons tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• Zest of one orange (optional)

Directions

1. Combine dried cranberries with orange juice in a glass bowl or measuring cup.
2. Microwave on low power, about 50% power for one minute.
3. Allow to sit for at least one hour, preferably overnight in the fridge.
4. When ready to make the muffins, pour the cranberries into a strainer and set aside.
5. Preheat oven to 400 degrees.
6. Combine the oats and buttermilk then allow to sit for 10 minutes.
7. Grease 12 muffin cups.
8. In a large bowl, whisk the eggs.
9. Add maple syrup.
10. Mix the melted butter.
11. Add white rice flour, tapioca flour, baking powder, baking soda, and salt.
12. Stir in cranberries and orange zest.
13. Divvy up amongst the 12 muffin cups.
14. Bake for 20 to 25 minutes.
15. Allow to cool for 10 minutes.
16. Enjoy.