Thursday, February 11, 2016

Cranberry Orange Marmalade Muffins ~ Gluten Free

I love the combination of Cranberries and Orange. These easy to make Gluten Free Muffins
are super moist. They will make a great Valentines Day breakfast or snack. This time of year
you can't find fresh cranberries. I stock up in the fall time and freeze them. I have seen
Frozen Cranberries at Whole Foods.

Gluten Free Cranberry Orange Marmalade Muffins

In a stand mixer combine and beat until smooth:
4 TBL. Melted Butter
1 Cup Granulated Sugar
¼ Cup Greek Yogurt
¾ Cup Milk (I used Almond Milk)

Add and mix well:
Zest from one Orange
2 tsp. Orange Extract
2 eggs,  adding one at a time

In a medium bowl whisk together:
2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 GF Mix)
1 TBL. Baking Powder
1 tsp. Salt

With the mixer on low, slowly add the dry ingredients. Mix until combined. Do not over mix.

Remove bowl from the mixer. Using a spatula fold in:
¼ Cup Orange Marmalade (I used Trader Joes)
2 Cups Cranberries (Fresh or Frozen)

Spray muffins tins with cooking spray.
Using an ice cream scoop evenly measure out the muffins.
Filling ¾ full

Makes 16 muffins

Bake in a preheated 350* oven
for 25-30 minutes or until golden brown
Cool for 5 minutes
Remove from the muffin tins and cool on a wire rack.

These muffins freeze wonderfully. Cool completely and wrap individually in plastic wrap and place in a container.


This recipe was adapted to Gluten Free from:

You can find me on:

Facebook Gluten Free Page:






Print Friendly and PDF