Gluten-Free Cranberry Orange Muffins
Ingredients
- 2 1/2 C gf @kingarthurbaking flour
- 4 tsp baking powder
- dash of @mccormickspice cinnamon
- 1/2 tsp salt
- 1/2 C vegetable oil (or coconut oil melted and cooled)
- 1 C sugar
- 2 eggs
- 1/2 C milk
- zest of one orange
- 1 tsp vanilla
- 1/4 C freshly squeezed orange juice
- 1 1/2 C fresh cranberries
Preparation
Preheat oven to 425 degrees Fahrenheit and spray a 12-muffin tin.
Mix together flour, salt, baking powder, and cinnamon; set aside.
Whisk together vegetable oil, sugar, eggs, milk, orange juice, and orange zest.
Slowly add the wet mixture to the dry ingredients and mix until just combined.
Fold in the fresh cranberries.
Divide the batter evenly into the muffin tin cups.
Bake for 5 minutes at 425 degrees Fahrenheit.
Reduce oven temperature to 375 degrees Fahrenheit and bake for an additional 13 to 15 minutes.
Tips
Optionally sprinkle chocolate chips or sugar on top before baking.
Serve and enjoy; muffins can be stored for up to 5 days.
