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Gluten Free Zesty Cranberry Muffins

2 ½ cups Hodgson Mill Gluten Free All Purpose Flour

3/4 cup granulated sugar

2 Tbsp. Hodgson Mill Organic Milled Flax Seed or Natural Milled Flax Seed

1 Tbsp. baking powder

1 ½ tsp. Hodgson Mill Xanthan Gum

1 cup sweetened dried cranberries

2 large eggs, room temperature

¾ cup milk

1/3 cup canola oil

1 Tbsp. fresh grated orange zest (grated fresh orange peel)

1 tsp. vanilla

1 tsp. salt

 

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.

 

Recipe Nutrient Analysis: 1/12 of recipe- 295 calories; 3g protein; 54 carbohydrates; 7g fat; .77 saturated fat; 36g cholesterol; 312 sodium; 2g dietary fiber

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