Cranberry Sauce Muffins (Gluten Free)

Submitted by PaulaG

"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"."

 

• 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

1. In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
2. In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
3. 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.
4. 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.