I've been in the mood for orange cranberry muffins and when I remembered that I had cranberries in the freezer I decided it was time to feed my craving. I adapted a recipe from Annalise Roberts Gluten-Free Baking Classics cookbook and they are probably the best muffins I've ever made (although my gluten free Loaded Pumpkin Chocolate Chip Muffins are pretty close!) These are a new family favorite!
Gluten Free Orange Cranberry Muffins - makes 12 muffins
1/4 cup butter, room temperature
1/4 cup nonfat plain yogurt
3/4 cup sugar
1 1/2 cups Gluten Free Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoons xanthum gum
1/4 teaspoons salt
1/4 teaspoon lemon extract
3/4 - 1 cup coarsely chopped fresh or frozen cranberries
Grated rind from 1 large orange
1/2 cup freshly squeezed orange juice (juice the orange after you grate the rind)
Preheat oven to 350 degrees and line a muffin tin with 12 muffin papers. Cream butter, yogurt, and sugar until light and fluffy. Beat in the eggs one at a time. Mix in the rest of the ingredients except for the cranberries until just blended. Fold in the cranberries. Pour batter into prepared muffin tin filling about 3/4 of the way full. Bake at 350 degrees for 25 minutes. Cool completely before wrapping and storing in the refrigerator. They also freeze well if you don't plan on eating them within a few days.
TIP: When fresh cranberries come on sale during the holidays pick up an extra bag to freeze for later use. They freeze really well and you can freeze them right in the bag they come in.