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
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?