Cranberry Orange Muffins

Cranberry Orange Muffins

Source: Pulse Canada

Yield: Makes 12 servings

Nutrition (1 muffin)

Calories 251 ;
Protein 3 g;
Fat 11 g;
Carbohydrates 36 g;
Sodium 127 mg;
Saturated Fat 1 g;
Potassium 96 mg;
Fibre 1 g;
1 1/4 cbrown rice flour blend *300 mL
3/4 cyellow pea flour *175 mL
3/4 csugar, plus 2 tsp (10 mL) for topping175 mL
1 tbspbaking powder15 mL
1 tspxanthan gum5 mL
3/4 tsptable salt4 mL
1 cmilk of choice, room temperature250 mL
1/2 ccanola oil125 mL
1 tspvanilla5 mL
2large eggs, room temperature2
Zest of 1 large orange
1/2 cdried cranberries125 mL
1/2 cchopped pecans or walnuts (optional)125 mL


The pea flour can be replaced with white bean flour, or other flours.*

Brown rice flour blend *
1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.

1. Place a rack in the middle of the oven. Preheat the oven to 375ºF (190ºC) degrees. Generously grease a standard 12-cup nonstick muffin pan or line with paper liners.

2. In a medium mixing bowl, whisk together the rice flour blend, yellow pea flour, ¾ cup (175 ml) sugar, baking powder, xanthan gum and salt until well blended. With an electric mixer on low speed, beat in the milk, oil, vanilla, eggs and zest until batter thickens slightly, about 30 seconds. Stir in the cranberries and nuts (if desired). Divide the batter evenly in the pan and sprinkle with the remaining 2 tsp (10 ml) of sugar. Let stand 10 minutes.

3. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool the muffins in the pan for 10 minutes on a wire rack, then transfer the muffins to the wire rack to cool for another 10 minutes. Serve slightly warm.