Orange and cranberries are a perfect pairing. Transport yourself to a New England bed and breakfast with these sweet and tart little gems.
Recipe information
Yield
makes 12 muffins
Ingredients
2
1
1
2
3
3
3
4
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and the egg replacer, mixing on medium speed for about 30 seconds.
Step 3
Add the orange juice, orange zest, and canola oil. Mix for about 30 seconds.
Step 4
In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and cinnamon.
Step 5
Add the dry ingredients to the wet and mix until just combined, about 30 seconds, scraping down the sides of the bowl as necessary.
Step 6
Turn off the mixer and fold in the cranberries.
Step 7
Fill the liners to the rim with batter. Sprinkle the tops of the muffins with the remaining 2 teaspoons of sugar.
Step 8
Bake in the center of the oven 35 to 40 minutes, rotating the pan halfway through. Bake until lovely golden brown on top and a skewer inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack. You may need to gently run a butter knife under the edges of the muffin tops to loosen them slightly.