Orange Cranberry Fall Muffins

It’s not even officially Autumn yet, but the temperatures have dropped down and this just seemed to be the perfect time to welcome fall a little early. These muffins, look, smell and taste absolutely wonderful and would go down great with your afternoon tea. They are full of great flavor combo of fresh orange and tangy cranberries.

I don’t remember where I got this recipe but its written in my recipe notebook. I used to make this with all purpose flour. The original recipe calls for 1 cup sugar, 2/3 cup vegetable oil, and 3/4 cup milk. For GF muffins I reduced the amount of wet ingredients and also the sugar as we don’t like too sweet muffins. The recipe yields 12 beautiful, orang-y muffins studded with cranberries.

Orange Cranberry Fall Muffins

Ingredients

2 cups Gf all purpose flour (Blend of white rice flour, tapioca and potato starch)

3/4 cup sugar

1/2 cup milk

1/3–1/2 cup canola oil

3/4 cup dried cranberries

juice and zest from 1 navel orange

1 large egg

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Method:

The night before you make muffins, mix the zest, orange juice and cranberries in a bowl. Cover and refrigerate overnight.

Preheat the oven to 350° F and Line a muffin tray with muffin cups.

In a large mixing bowl, whisk together, GF all purpose flour, sugar, baking soda,baking powder, and salt.

Ina small bowl, beat the eggs. Add milk, orange mixture and whisked eggs to the dry ingredients.

Mix until just combined and moistened. Spoon batter evenly into prepared muffins cups.

Bake for 20-25 minutes or until golden brown. If the toothpick inserted into the center comes out clean muffins are done.

Let it cool in the tray for 10 minutes.

Enjoy!