Cranberry Sauce Muffins (Gluten Free)

photo by cat2kool2

- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 muffin
- Serves:
- 12
ingredients
- 1 cup flour (gluten-free blend)
- 1⁄2 cup whole-grain flour (gluten-free blend)
- 1 cup old fashioned oats (gluten-free)
- 1⁄3 cup brown sugar, packed
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups whole berry cranberry sauce
- 1⁄2 cup whole milk yogurt
- 1⁄3 cup coconut oil, melted and cooled slightly
- 2 eggs
- 1⁄2 teaspoon orange extract
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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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
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