Well, it’s Foodie Friday on Geek Turned Athlete, and I have the perfect muffin for a lazy Saturday morning this coming weekend. It is flavorful. It is kinda tart. It is fruity.
I used Pamela’s Bread and Flour Blend for this muffin. Before you start emailing me about how I didn’t make this from scratch because I used a GF version of Bisquick, let me stop you there. It is NOT the same. This is simply a flour blend that already has xanthan gum in it which helps the dough have some elasticity like regular gluten filled flour provides. That is it. I don’t like adding my own xanthan gum to flour mixes because I believe Pamela’s is the best baking substitute, but if you do, feel free to use Bob’s Red Mill flour blends and add the proper amount of xanthan gum to the amount of flour needed.
- Gluten Free Cranberry Orange Muffins
- 1 cup dried cranberries
- juice of 1 orange (zest first for later)
- 2 cups Pamela’s Bread and Flour Blend (or regular flour if you are fine with gluten)
- 1/4 cup ground flax seed
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter or earth balance
- zest of 1 orange
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature (I haven’t tested this with an egg substitute, gf flours are tricky, but feel free)
- 1/2 cup milk (your choice: cow, almond, rice, soy)
- 1/3 cup chopped toasted walnuts
Directions
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump.
Spray the muffin tins with a nonstick spray or brush with oil/butter. Whisk the flour, baking powder, flax seed, and salt in a medium bowl and set aside.
With an electric mixer or stand mixer with a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs, one at a time, beating well after each addition.
Add the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Add the cranberries with juice and walnuts. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm and with a pat of butter or Earth Balance.
The hubs didn’t even complain about how they were gluten free. That says something about these!
Then, we made some mistos to have with our muffins while cuddling on the couch. Can you guess which one has almond milk and which one has whole milk?
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{ 16 comments… read them below or add one }
Thanks for sharing the recipe. I am definitely passing it along to my sister. She’s now had to go GF and is on the hunt for good recipes.
Looks delicious! Thanks for sharing. And have a great weekend, too!
Those mugs are SO cute. Delicious looking muffins. Love dried fruit in baked goods.
The muffins look awesome! I love the combo of cranberry and orange….mmmmm.
Have a great weekend!
Mmmmmm that melted butter just made me crave home baked goodies…
That looks amazing! Some times I wish I baked. Or at least had more people who do as friends.
I love those mugs! Where did you get them?
Thanks!
I got them for a wedding gift. I have no clue where my aunt got them.
oh yummo! Sounds delightful!
WOW you take some amazing looking photos!!! The muffin looks incredibly good, thanks for the recipe! And thanks for the book suggestion, I’ll definately find a copy!
Thanks!!
The muffins look amazing! And those mugs are too cute – I love them!
Prettiest picture of a muffin I have ever seen. You are very talented
I LOVE Pamela’s baking mix. I use it for chocolate chip banana muffins. My wheat-eating family asks for them all the time.
Your recipe looks amazing. I’m going to try it. Thanks!
I made these to bring down to my in-laws for Christmas morning, and they were AWESOME!!! I was a little worried how they would turn out since the dough was super sticky and also, I had no clue what the hell zest was lol No worries, I looked it up and zested away! I highly recommend these.
Good! I’m glad you liked them! I made them yesterday for after my run, and it reminded me that I need to make them more often!
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