Oh muffins, the love child of coffee cake and cupcakes. As I attempt to detox from the sugar overload of the holidays, the search has been on for recipes are delicious but still healthy. Oranges are always great but they are especially fantastic this time of year, the citrus is a great winter pick up me up.
So my mom and sister could partake in the muffin-y goodness I made these gluten-free. Since we have the cup for cup flour, all this really meant was using that in place of the regular flour. As with most g-free baking the batter was a little thicker so I added 1/4 cup water and a just a bit more oil (stay tuned for a future post dedicated to g-free baking/substitutions!).
In the photo above I added a topping of whipped cream and extra grated rind, inching closer to the desert genre without adding a ton of extra sugar or calories since I am trying to be "healthy." Plus it just looks cool.
Cranberry Orange Muffins
adapted from Food.com
- 2 cups gluten free flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cranberries
- 1 egg
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 3 teaspoons orange rind
- 1/4 cup water
Preheat oven to 400 degrees
1. Combine dry ingredients in a large bowl.
2. Stir in cranberries
3. In a medium bowl beat egg, oil, orange juice, and orange rind.
4. Add to dry ingredients all at once.
5. Stir until just combined
6. Add water and extra oil as needed so that batter is moist but not runny
7. Spoon into muffin cups or greased muffin pan, 3/4 full.
8. Bake 15-20min
9. (optional) Once cooled, top with whipped cream and grated orange rind.
10. EAT
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