Gluten-Free Cranberry Orange Muffins

Ingredients

• 2 cups Gluten-Free All-Purpose Baking Flour
• 3/4 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 tablespoons Orange Zest (from 2 oranges)
• 1 cup Fresh Cranberries (roughly chopped)
• 2 Eggs (large)
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 1/4 cup Orange Juice
• 1 teaspoon Vanilla Extract
• 2 tablespoons Turbinado Sugar (for topping (optional))

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

2. 2

   In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and orange zest.

3. 3

   Gently fold in the chopped cranberries.

4. 4

   In a separate bowl, whisk together the eggs, milk, vegetable oil, orange juice, and vanilla extract.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

6. 6

   Fill each muffin liner about 2/3 full.

7. 7

   Sprinkle the tops of the muffins with turbinado sugar, if desired.

8. 8

   Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

9. 9

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.