Cranberry Orange Muffins
Ingredients
The muffins
-
1½
cups
gluten-free flour blend
-
¼
cup
gluten-free oats
-
½
cup
organic cane sugar
-
¼
cup
brown sugar
-
1½
teaspoons
baking soda
-
½
teaspoon
salt
-
½
teaspoon
cinnamon
-
1–2
tablespoons
orange zest
-
1
tablespoon
chopped rosemary
-
1½
cups
fresh cranberries
-
1
cup
plant-based milk
-
2
teaspoons
pure vanilla
-
¼
cup
fresh orange juice
-
½
cup
olive oil
-
1
teaspoon
apple cider vinegar
The glaze
-
1
cup
powdered sugar
-
2–3
tablespoons
orange juice
Garnish
-
to taste
rosemary
-
to taste
fresh orange zest
Instructions
- Preheat the oven to 400°F.
- Spray a 12-cup nonstick muffin tin with olive oil spray or use cupcake liners.
- In a large bowl, mix all the dry ingredients together, including rosemary, zest, and cranberries.
- In a separate bowl, mix the wet ingredients together.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Fill the greased muffin cups to just below the rim.
- Lower the heat to 350°F and bake for 20-25 minutes or until a toothpick comes out clean.
- For the glaze, whisk orange juice with powdered sugar until smooth and drizzle over the muffins.
- Garnish with rosemary and orange zest.
Nutrition Facts (estimated)
Servings
12
Calories
381
Total fat
20g
Total carbohydrates
47.1g
Total protein
4.7g
Sodium
234.4mg
Cholesterol
104.2mg
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