Gluten Free Orange Cranberry Muffin Recipe - Dairy Free

• servings: 12 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 Eggs

3/4 to 1 Cup Sugar – reserve a 1TBSP for topping. (adjust depending on if you like your muffins sweeter – I use 3/4 Cup plus 1 1/2 tsp for the topping)

1/3 cup Coconut Oil

1 tsp Pure Vanilla Extract

1 Heaping Cup Fresh or Frozen Cranberries

1 Cup Orange Puree with Zest from 1 Orange (see instructions below).

2 Cups of Erika’s All Purpose Gluten Free Flour Mix

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Directions

Preheat oven to 375 degrees.

Line your Muffin Pan with Paper or Spray with Non-Stick Spray if necessary.

In a Separate bowl, combine the Dry Ingredients and set-aside.

Orange Zest & Puree Instructions

Zest the rind of 1 Orange (see time saving tip below)

Puree your Orange by taking 1-2 Oranges (enough to make 1 cup of Puree) with the rind removed (and de-seeded if you don’t have a VitaMix). Then I add the Oranges WITH the Zest from 1 Orange into my VitaMix and blend until smooth.

Batter Instructions

In your Stand Mixer, beat the 2 eggs on Medium speed for 1 minute.

Gradually pour in your sugar and mix for an additional 1 minute.

Gradually pour in your oil and beat for an additional 1 minute – mixture should be light and fluffy at this point.

Stop the Mixer and add your Vanilla, Cranberries & Orange Puree. Mix lightly until well blended.

With the mixer running on low, gradually add in your Dry Ingredient Mixture and then blend for about 30 seconds on Medium speed to ensure all ingredients are well incorporated.

Divide the mixture into your prepared muffin pan and bake at 350 for 20 – 25 minutes until a toothpick comes out clean. I use my digital pen thermometer to ensure the muffins reach an internal temperature of approx. 200 degrees.

Remove from oven and place on a wire rack to cool.

Serve warm or store in an airtight container once completely cooled.

Nutrition

• Serving Size: 1 Muffin
• Calories: 320