Cranberry Orange Muffins
  • 2 cups Baking Free gluten-free All Purpose Flour (248 g)
  • ⅔ cups sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cups fresh cranberries (chopped and frozen)
  • ⅔ cups milk
  • ¼ cup butter
  • 1 teaspoon grated orange rind
  • ½ teaspoon vanilla extract
  • 1 Large egg (lightly beaten)
  1. Preheat oven to 400 degrees F.
  2. Weigh flour into bowl. Add sugar, baking powder and salt. Whisk to combine.
  3. Place cranberries in a small bowl and dust with a touch of flour and stir into the flour mix.
  4. Make a well in the center of the dry ingredients.
  5. Combine milk, butter, rind, vanilla and egg. Add the wet ingredients to the dry and mix just until combined.
  6. Spoon batter into 12 muffin cups prepared with cooking spray or paper cups. Fill ½ full or so.
  7. Bake about 18 minutes or until toothpick placed in the center comes out clean.
  8. Let stand in muffin tin 10 minutes then remove to cooling rack. Serve when cool. Makes 12 muffins.
Recipe by Baking Free at