Orange Cranberry Muffins
1¼ cups buttermilk
¼ cup cooking oil
1 egg
1 cup sugar
½ tablespoon vanilla
1 large orange, peeled and quartered
3 tablespoons orange peel, if desired
½ cup sweetened dried cranberries
3/4 cup brown rice flour
2/3 cup tapioca flour
¼ cup potato starch
3 tablespoons sorghum flour
2 tablespoons corn flour
½ teaspoon salt
1 teaspoon baking soda
½ tablespoon baking powder
2 teaspoons xanthan gum
Glaze
2/3 cup sugar
1/8 cup orange juice
- Preheat oven to 350°F.
- Puree buttermilk, oil, egg, orange, orange peel (if desired), and vanilla in a blender.
- Pour mixture into a large bowl and add dried cranberries, brown rice flour, tapioca flour, potato starch, sorghum flour, corn flour, salt, baking soda, baking powder and xanthan. Miix until combined.
- Spoon batter into greased muffin tins, about 3/4 full.
- Bake for 20 to 24 minutes.
- To make glaze, bring the sugar and orange juice to a boil until sugar dissolves. Spoon glaze over the top of each muffin.
Makes 14 to 16 muffins
How funny that you and I both posted about gluten-free cran-orange muffins today! Mine are also dairy-free, and turned out a bit chewy. How were your textures? We use about the same ratios of flour to fat to liquid, though different flours.
ReplyDeleteThat is a funny coincidence. The texture of my muffins is good, though gluten-free muffins tend to have a slightly different texture usually. If you would like to, please see my blog post for pumpkin muffins (under the label "Gluten-free Recipes.") These have great texture and flavor! I think you will love them. :)
Delete