Gluten-Free Cranberry Sauce Muffins
Delight in the deliciousness of these gluten-free muffins infused with whole berry cranberry sauce, orange zest, and cinnamon.
Ingredients
| 1 | cup (gluten-free blend) |
|---|---|
| 1⁄2 | cup (gluten-free blend) |
| 1 | cup (gluten-free) |
| 1⁄3 | cup packed |
| 1 | tablespoon |
| 1⁄2 | teaspoon |
| 1⁄2 | teaspoon |
| 1 | tablespoon |
| 1 | teaspoon |
| 1 1⁄2 | cups |
| 1⁄2 | cup |
| 1⁄3 | cup melted and cooled slightly |
| 2 | |
| 1⁄2 | teaspoon |
Instructions
| 1. | In a large bowl, combine the gluten-free flour blend, whole-grain flour, old fashioned oats, packed brown sugar, baking powder, baking soda, salt, orange zest, and ground cinnamon. Whisk together to thoroughly combine. |
|---|---|
| 2. | In a medium bowl, combine the whole berry cranberry sauce, whole milk yogurt, melted coconut oil, eggs, and orange extract. |
| 3. | Create a well in the center of the dry ingredients and incorporate the wet ingredients. Stir to combine using a rubber spatula. Cover the bowl and allow the mixture to rest for 15 to 20 minutes. |
| 4. | Preheat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with liners and lightly spray with a gluten-free non-stick cooking spray. Using a well-rounded 1/3 cup scoop, divide the batter and portion into the prepared tin. Bake for 25 to 30 minutes until lightly browned and fully cooked through. Note that gluten-free baking may require a slightly longer cooking time. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 230.3 kcal |
| Protein | 4 g |
| Fat | 7.8 g |
| Carbohydrates | 37.1 g |
| Fiber | 1.6 g |
| Sugar | 19.7 g |
Published on Jul 18, 2024 by Luminița