These gluten-free muffins are a wonderful addition to your breakfast table. They are fluffy and light, slightly sweet and tart, plus lower in fat than most muffins. My husband enjoyed one right out of the oven after he came home from snowshoeing with our dog. I love to go snowshoeing, as well, but occasionally he goes alone, so he can really move and go further. I like to enjoy the scenery and go at a slower pace. We recently had about 8 inches of fresh snow and the woods are very pretty. We’ve been luckier than most of New England this year, because we have snow on the ground to enjoy our Winter season.
Because I used Pamela’s Gluten-free Baking and Pancake Mix, these muffins were very quick to whip up. The extra sugar on top also gives them a nice little crunch. I think they would freeze well, but ours won’t be around long enough to find out! Enjoy!
Gluten-free Orange-Cranberry Muffins
2¼ cups Pamela’s Gluten-free Baking and Pancake Mix
½ cup sugar
2 teaspoons grated orange zest
1 cup dried cranberries
4 tablespoons vegetable oil
1 large egg
1 cup orange juice
2 teaspoons sugar
Preheat oven to 400 degrees F. Grease a muffin tin or line with 12 paper liners. In a large bowl, stir together the Pamela’s Mix, sugar, orange zest and cranberries. Add the oil, egg, and juice and mix until blended. Spoon the batter into the muffin tin, dividing evenly between the 12 wells. Sprinkle the tops of the muffins with the 2 teaspoons sugar. Bake for 20 to 25 minutes, until light golden brown or until a wooden toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.
- Gluten Free Orange-Cranberry Muffins = Joy! (curtissannmatlock.wordpress.com)
- Gluten Free Cornbread and Orange Pepper Muffins (rubellesmoon.com)