Shelley’s Orange Cranberry Muffins

The flavour combination of cinnamon and orange zest makes these high-fiber muffins truly delectable. If you don’t have oat flour on hand, make your own by grinding rolled oats in a food processor.

Makes 12 muffins.

Ingredients

1 cup (250 ml) gluten-free oat flour

1/2 cup (125 ml) gluten-free rolled oats

1/2 cup (125 ml) ground flax (flaxseed meal)

1 Tbsp (15 ml) baking powder

1 Tbsp (15 ml) cinnamon

1 tsp (5 ml) xanthan gum

2 eggs

1/2 cup (125 ml) vegetable oil

1/2 cup (125 ml) packed brown sugar

1/2 cup (125 ml) orange juice

grated rind (zest) of 1 medium orange

1 tsp (5 ml) vanilla

3/4 cup (175 ml) dried cranberries (or raisins)

Instructions

Preheat oven to 375F. Lightly mist muffin tins with cooking oil spray or line with paper muffin cups.

Combine oat flour, oats, ground flax, baking powder, cinnamon and xanthan gum in a large bowl and mix well.

In separate bowl, whisk eggs and oil, then add brown sugar, orange juice, orange zest and vanilla and whisk again until mixed.

Add liquid mixture to dry ingredients. Mix together until just combined. Fold in cranberries.

Serve crepes warm with the filling of your choice. They can also be served cold. Kids like them spread with a touch of butter, a sprinkle of sugar and cinnamon rolled into a log.

Spoon batter into prepared muffin cups. Bake for 12-15 minutes, or until toothpick inserted into the center comes out clean. Cool on wire rack.

Recipe courtesy of Shelley Case, Registered Dietitian, author of Gluten-Free, The Definitive Resource Guide.