Gluten Free Zesty Cranberry Muffins

 Print Friendly and PDF

Gluten Free Zesty Cranberry Muffins

Ingredients

Directions

Glaze:  1 cup powdered sugar, 1 tsp. fresh grated orange zest, 3-4 tsp. water to form glaze.

Preheat oven to 375ºF. Standard 12 muffin pan, greased.

  1. In a bowl, blend dry ingredients together, then add the dried cranberries and set aside.
  2. In a medium sized mixing bowl, beat eggs on low for 30 seconds. Add milk, oil, vanilla and orange zest; mix well.
  3. Pour dry ingredients into egg mixture and mix with a large spoon until just blended. Divide batter evenly between the muffin cups.

Bake at 375ºF for 20-22 min. or until a toothpick inserted comes out clean. Cool muffins in the pan for 5 min. In a small bowl, mix up the glaze using a spoon. Remove muffins from the pan and place them on a wire rack to cool. Glaze muffins with a heaping tsp. of glaze and serve muffins warm.  Yield 12 muffins.



Nutrition

1/12 of recipe Nutrient Single Serving
Calories 295.03
Protein (g) 2.68
Carbohydrates (g) 53.64
Fat (g) 7.45
Saturated Fat (g) 0.77
Cholesterol (mg)* 35.72
Sodium (mg) 311.79
Dietary Fiber (g)* 2.46
Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401