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Cranberry Orange Muffins

by Donna Washburn, PHEc and Heather Butt, PHEc

Cranberry Orange Muffins

Cranberry Orange Muffins


Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast.

Preheat oven to 350°F (180°C)

Muffin tin, lightly greased



112 cups rice flour 375 mL

13 cup cornstarch 75 mL

13 cup tapioca starch 75 mL

112 tsp xanthan gum 7 mL

1 tbsp GF baking powder 15 mL

15 mL salt 4 mL

23 cup cranberry juice 150 mL

13 cup water 75 mL

23 cup orange marmalade 150 mL

1 tsp cider vinegar 5 mL

14 cup vegetable oil 50 mL

2 eggs

1 cup cranberries, fresh or frozen 250 mL

1. In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.

2. In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined.

3. Pour marmalade mixture over dry ingredients and stir just until combined. Gently fold in cranberries. Spoon into each cup of prepared muffin tin. Let stand for 30 minutes.

4. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.

TIP: Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.


Find more recipes like this in 125 Best Gluten-Free Recipes by Donna Washburn & Heather Butt