Check out the full recipe here.
Gluten Free Cranberry Orange Muffins by Elise New
12
10 minutes
18 minutes
Make these delicious, fluffy gluten-free cranberry orange muffins by Elise New using our quinoa flour, tapioca starch, xanthan gum, and arrowroot powder.
Ingredients
1 cup of Judee’s Quinoa Flour
1/2 cup Judee’s Arrowroot Powder
1/4 cup Judee’s Tapioca Starch
1 teaspoon Judee’s Xanthan Gum
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup oil
2/3 cup sugar
1/3 cup orange juice
1/2 cup buttermilk
1 teaspoon almond or orange extract
1 cup or fresh or frozen cranberries, roughly chopped
Directions
Preheat oven to 350º, and grease or line one dozen muffin cups with paper liners
Combine flours, xanthan gum, baking soda, and salt together in a bowl and set aside
Whisk eggs, and then whisk in oil, sugar, orange juice, buttermilk, and almond extract
Add dry ingredients, and stir together until just combined
Stir in cranberries
Divide batter between a dozen prepared muffin tin
Bake in center of oven for 16-18 minutes, until a toothpick inserted into the center comes out clean
Remove from oven, and let cool
Optional: sprinkle with powdered sugar before serving
Enjoy!
