Cranberry Orange Muffins (with gluten free option)

When I was in my final year of college in Montreal I began working on my own recipes. I loved to bake and muffins were an easy go-to as I lived alone and they were easy to freeze. These Cranberry Orange muffins were a quick and easy way to take my breakfast on the road (or on the city bus as it was back then!) Easily adapted with gluten free flour, they are quick and easy and delicious.

Ingredients

2 1/3 cups All purpose flour sifted (gluten free all purpose works great too, I use Bob’s Red Mill brand)

1/2 cup sugar

1/4 tsp salt

1 tsp baking powder (use 1.5 if making gluten free version)

1 tsp baking soda

1/4 cup vegetable oil

1 cup Orange Juice

2 Tbl water (may need a bit more if making gluten free)

1 tsp vanilla

1 cup fresh or frozen whole cranberries

Preheat the oven to 350 and prepare a cupcake pan with cupcake liners. In a large mixing bowl sift dry ingredients. Add all wet ingredients and mix thoroughly, this batter will be dense more like a cookie dough so don’t worry! Once it’s blended add your cranberries and mix until combined. Fill cupcake liners 1/2 full for gluten version (makes a dozen) and fill to the top for gluten free version (they rise less so the recipe makes 8 gluten free muffins) Bake 25 min or until a toothpick inserted comes out clean.