I came up with this muffin recipe after Easter weekend. I bought myself a can of organic cranberry jelly to have with my turkey dinner and since I am the only one in the house that eats it, there was a full cup left over. I didn't want to waste it so that’s when my baking brain went to work. I had everything in the house so I whipped them up and surprise, they came out great on the first try. My 19 year old daughter tried them and said they were delicious and loved that they were not sweet. These would be a great addition to a brunch menu, or a Mother’s day breakfast in bed. When I went to get groceries the week after Easter dinner they were clearing out the cranberry jelly for 94 cents a can, so I stocked up! Here’s the recipe:
Cranberry Orange Almond Muffins
1 ½ cups of 1-to-1 gluten free flour
1 cup gluten free rolled oats
½ teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ of oil - I used grapeseed
½ cup of dairy free milk
1/3 cup coconut sugar or organic brown sugar
1/2 cup of organic canned cranberry jelly
Zest and juice of one orange
1 egg
½ teaspoon almond extract
½ cup dried cranberries (optional)
⅓ cup of slivered almonds for the top
Preheat oven to 375 degrees
Line 12 muffins tins with paper liners or grease muffin tins
1. Mix the first 7 dried ingredients in a large mixing bowl
2. In a medium bowl mix together oil, milk, sugar, jelly, orange zest and juice, egg and almond extract.
3. Add the wet mix into your dry mix and stir until just combined. Fold in dried cranberries.
4. Scoop batter into muffin tins just below the rim and sprinkle some slivered almonds on top.
5. Bake for 18-20 minutes until a toothpick comes out clean and tops are golden
6. These will keep fresh for a few days on the counter or refrigerate and warm them in a toaster oven. These also freeze well.
Comments