Baked Goods · Breakfast · Kid Friendly/Toddler Approved! · Recipes

Orange Cranberry Muffins

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These gluten free muffins are a great treat over the holidays and are very easy to make!  Best of all, they are kid friendly – my one year old son enjoys them just as much as I do for breakfast.

Ingredients – Makes 12 muffins

  • 1 cup sorghum flour (neutral flavour, most ‘wheat-like’ of all GF flours, use more liquid with this flour)
  • 1/2 cup tapioca starch (lightens the texture of baked goods)
  • 1 tsp fruit pectin (adds moisture)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 tsp ascorbic acid (helps increase shelf life of bread and give bread more volume)
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • 1/3 cup olive oil
  • 1 teaspoon fresh lemon juice
  • 2 egg whites, beaten
  • 1/2 cup fresh orange juice
  • 1/2 cup dried cranberries (make sure they are gluten free)

Directions:

  1. Preheat oven to 350 degrees.  Line a muffin pan with muffin cups and set aside
  2. In a medium bowl, combine sorghum flour, tapioca starch, fruit pectin, baking powder, baking soda, ascorbic acid, xantham gum, sea salt and cinnamon.  Add brown sugar and mix well.
  3. In a large bowl, combine olive oil, lemon juice, egg whites and orange juice.  Mix using an electric mixer.  Add dry ingredients and mix well.  Add in cranberries.
  4. Use a large spoon to divide batter into the muffin cups
  5. Bake for 20 – 25 minutes until done
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