Celiac.com 12/02/2023 - Indulge your taste buds in a symphony of seasonal flavors with our Gluten-Free Cranberry Orange Muffins — a delightful fusion of tart cranberries and zesty orange, capturing the essence of fall and winter in every bite. These moist and tender muffins are a gluten-free sensation, blending a perfect medley of ingredients to create a harmonious balance of sweetness and tanginess. With a touch of vanilla and the brightness of orange zest, each bite is a burst of citrusy goodness. As you savor the delightful crumb texture and the vibrant hues of cranberries throughout, you'll find yourself transported to a cozy winter morning, wrapped in the comforting aroma of freshly baked muffins. Elevate your gluten-free baking experience and bring the warmth of the season into your kitchen with these irresistibly delicious Cranberry Orange Muffins.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• Zest of one orange
• 1 cup fresh or frozen cranberries, chopped

Instructions:

Dry Ingredients and Wet Ingredients Preparation

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, vanilla extract, and orange zest.

Combining and Baking

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped cranberries until evenly distributed throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these gluten-free cranberry orange muffins as a delightful seasonal treat!

Ingredients:

• 1 Cup margarine or butter softened or melted
• 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey
• 2 eggs - whisked
• 1 Cup crushed and drained pineapple
• 1 Cup chopped dates
• 1 Cup raisins
• 2 Cups of mashed bananas (I use ripe ones; it is easier)
• 2 tsp. Vanilla

These last four ingredients you can mixed together in a bowl first before adding to remaining mixture:

• 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well)
• 2 tsp. Soda
• 21 tsp. Baking powder
• 2 tsp nutmeg or cinnamon

Directions:
Don't beat the heck out of these muffins, but ensure there is no mixture left unturned.

Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!

These savory muffins make the perfect dessert, or just have them for a snack!

Gluten-Free, Dairy-Free and Vegetarian

Ingredients:

• 1 cup uncooked quinoa
• 2 large eggs
• 1 cup Vidalia onions, finely chopped
• 1 cup dairy-free shredded mozzarella cheese
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro, finely chopped
• 1/3 cup grape tomatoes, diced
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground pepper
• 1 tsp. chili powder
• 2 chives, finely chopped, for garnish
• 2 cups salsa, for serving

Instructions:
Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.

Preheat oven to 350 degrees F.

In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.

Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.

Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups.

Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping.

Enjoy!

A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.

Ingredients:

1/3 cup granulated cane sugar
4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
2 eggs
3 Tbs. agave nectar or 4 Tbs. honey
½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
1 cup Jules Gluten Free All Purpose Flour
½ cup almond meal or brown rice flour
2 Tbs. flax seed meal (optional)
2 Tbs. mesquite flour or unsweetened cocoa
½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
2 tsp. gluten-free baking powder
½ tsp. baking soda
½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
½ cup raisins or diced apples (optional)

Directions:

Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers.  Preheat oven to 325 F convection or 350 static.

Whip sugar and butter until light and fluffy.  Add eggs and stir.  Mix in agave nectar and apple butter until combined.  Stir the dry ingredients into the wet mix while slowly pouring in the chai tea.  Mix until smooth.

Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.

Yield: Approximately 15 muffins or 24 mini-muffins.

Bake time for muffins: 20 - 24 minutes

Bake time for bread: 1 hr - 1 hr 10 minutes

Makes 2 dozen muffins or 1 loaf of banana bread

Note: When using the same batter for banana bread, the top does get bread brown quite easily; however, it is extremely moist inside.

Ingredients:

• ½ cup (1 stick) unsalted butter, at room temperature or 1/2 cup of oil
• 2/3 cup of granulated sugar
• 2 large eggs*
• 1 ½ cup of Silkie flour mix (1/3 cup each of brown rice flour, white rice flour, tapioca flour, ¼ cup each of  corn starch, 1/8 cup each of sorghum flour and potato starch)
• 1 ½ teaspoon of baking soda
• 1 ½ teaspoon of baking powder
• ½ teaspoon of kosher salt
• ½ cup of sour cream
• 1 teaspoon of gluten-free vanilla extract
• 1 cup of mashed rip bananas (3 medium size)
• ½ cup of chopped pecans or walnuts
• Cinnamon sugar (optional)

Directions:

1. Preheat oven to 375, for muffins, apply paper liner or spray oil to the muffins tin; for bread, use butter or oil spray to gease a 9 x 5 x 3 inch loaf pan; set aside.
2. In an electric mixer, cream butter or oil, and sugar until light and fluffy. Add eggs one at a time and beat to blend.
3. In a medium bowl, whisk together silkie flour mix, baking soda, baking powder and salt.
4. Add to the butter mixture and mix until the ingredients combined.
5. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts.
6. For Muffin, fill each muffins tin abut 2/3 full and sprinkle some cinnamon sugar on top of the batter. Bake the muffin until golden brown on top. It should take about 20 - 24 minutes depending on the oven.
7. For bread, pour the batter and fill the prepared loaf pan. Bake the bread for 1 hrs to 1 hr 10 mins until the bread is cooked. Note: the bread does get brown easily, so cover the top with foil after 20 mins of baking.
8. Let the muffins and bread rest for 10 minutes before transferring them to a rack to cool.

Gluten, Soy & Dairy Free

Ingredients:
½ cup brown sugar
1 cup organic coconut flour
4 large organic eggs
4 tablespoons virgin coconut oil
3 tablespoons coconut milk
1 teaspoon pure vanilla
2 ripe bananas
¼ cup shredded coconut
¼ cup chopped pecans
1 tablespoon minced candied ginger
1 teaspoon baking powder
½ teaspoon baking soda
Pinch kosher or sea salt
½ teaspoon Saigon cinnamon
¼ teaspoon ground cloves
¼ teaspoon cardamom

Directions:
Preheat oven to 350F.

In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.

Prepare muffin tins with Pam spray. Fill each with batter to tops.

Bake 20 minutes. Makes about 10-12.

Ingredients:
3 medium ripe Banana's smashed or 9 ounces of pumpkin
1/3 maple syrup
1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade)

Directions:
Mix together and set aside.

Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

Muffin Mix Ingredients:
2 cups gluten-free flour
1 teaspoon xanthan
1 cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
2 table spoons buttermilk powder
2 eggs beaten
1/3 cup vegetable oil
½ cup water

Directions:
Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.

Directions:
Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar.  Blend it in, then add a 1 ½ cups of milk, blend until smooth.  Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) .  Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan.  Bake at 350F for 45 min. to 1 hour.  It should be done when it springs back and is a bit brown on top.  The muffins are very moist.

Gluten-Free Flour Mix:
3 cups of rice flour (white or brown)
1 cup of sorghum,
½ cup tapioca,
½ cup potato flour,
5 teaspoons of baking soda,
3 teaspoons of xanthan gum,
3 teaspoons of soda,
5 teaspoons of salt,
5 tablespoons of sugar.

Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below.

Streusel Topping
1 tablespoon plus 1 teaspoon Open Original Shared Link
2 tablespoons plus 2 teaspoon granulated sugar
¼ teaspoon ground cinnamon
2 ¾ teaspoon cold butter, cut into pieces

Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.

Mix in large bowl:

1 cup yellow corn meal
1 ¼ teaspoon salt
1 cup white rice flour
1/3 cup oil
¼ - ½ cup sugar
1 large egg
2 teaspoons xanthan gum
1 cup milk or water
2 tablespoons baking powder
1 more cup water

Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.

This recipe comes to us from Valerie Wells.

Dry Ingredients:
1 cup sorghum flour
1 cup gluten-free flour mix (any kind) minus 2 tablespoons
2 tablespoons flax seed meal
¼ cup sugar of your choice
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum

Wet Ingredients:
3 egg yolks (or one whole egg)
¼ cup coconut oil, melted
½ cup yogurt, kefir or buttermilk
½ cup plus 2 heaping tablespoons applesauce

Directions:
Preheat oven to 400F. Grease 11 muffin tins. Mix dry ingredients. Stir in wet ingredients until just moistened. Do not over stir; batter may be lumpy. Fill muffin tins about 2/3 full. Bake 13-14 minutes.

Ingredients:
1 ¼ cups of brown sugar
½ cup oil
1 egg
2 teaspoon vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2 ½ cups gluten-free flour (I used Gifts of Nature)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Directions:
Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.

Topping Ingredients:
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon

Directions:
Sprinkle on muffins and bake at 400F for 15-20 minutes.