Cranberry Sauce Muffins (Gluten Free)
What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".
INGREDIENTS
Nutrition- 1
- 1⁄2
- 1
- 1⁄3
- 1tablespoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1tablespoon orange zest
- 1teaspoon ground cinnamon
- 1 1⁄2
- 1⁄2cup whole milk yogurt
- 1⁄3
- 2
- 1⁄2teaspoon orange extract
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DIRECTIONS
- In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
- In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
- Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.
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