Gluten Free Cranberry Orange Muffins

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Not overly sweet but perfectly balanced, with citrus and cranberry, I loved these each muffins! The Gluten Free Flour blend is totally worth making and storing for future recipes!

GLUTEN-FREE FLOUR BLEND FOR BAKING USE FINELY GROUND FLOURS FOR BEST RESULTS IN BAKED GOODS.

  • ●  1/2 cup BROWN RICE FLOUR

  • ●  1/2 cup OAT FLOUR

  • ●  1/2 cup CASSAVA (HAS THE FIBRE FOR THE STRUCTURE OF BAKING)

  • ●  1/2 cupCOCONUT FLOUR

  • ●  1/4 cup SWEET RICE FLOUR

  • ●  2 1/4 TBl XANTHAN GUM

    MIX FLOURS IN A FOOD PROCESSOR OR MIXER FOR AT LEAST TEN MINUTES. STORE IN AN AIRTIGHT CONTAINER IN A COOL, DRY PLACE.

Ingredients

1 cup soy milk

1 tsp apple cider vinigar

2 cups gluten free baking flour

2 1/2 teaspoons baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup cane sugar

1/4 cup canola oil

1 tsp vanilla

Zest of one orange

1.5-2 cups fresh cranberries

Preheat oven to 375 and spray a muffin tin with spray oil

Combine milk and vinigar and set aside

In a large bowl combine dry ingredients. Once the milk has curdled add the sugar, oil, vanilla and zest to the milk mixture. Add the wet ingredients to the dry ingredients and fold until well combined. Add the cranberries and spoon into muffin tins until 3/4 full. Bake 20-25 min