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.

Jul 18, 2024