Orange and cranberries are a perfect pairing. Transport yourself to a New England bed and breakfast with these sweet and tart little gems.

　　

Ingredients

makes 12 muffins

　　2 cups granulated sugar, plus 2 teaspoons for sprinkling (optional)

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1 cup orange juice

　　2 teaspoons orange zest

　　3 tablespoons canola oil

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　4 teaspoons double-acting baking powder

　　1/2 teaspoon salt

　　1 teaspoon ground cinnamon

　　1 1/2 cups fresh or frozen cranberries

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and the egg replacer, mixing on medium speed for about 30 seconds.

　　

Step 3

Add the orange juice, orange zest, and canola oil. Mix for about 30 seconds.

　　

Step 4

In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and cinnamon.

　　

Step 5

Add the dry ingredients to the wet and mix until just combined, about 30 seconds, scraping down the sides of the bowl as necessary.

　　

Step 6

Turn off the mixer and fold in the cranberries.

　　

Step 7

Fill the liners to the rim with batter. Sprinkle the tops of the muffins with the remaining 2 teaspoons of sugar.

　　

Step 8

Bake in the center of the oven 35 to 40 minutes, rotating the pan halfway through. Bake until lovely golden brown on top and a skewer inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack. You may need to gently run a butter knife under the edges of the muffin tops to loosen them slightly.

　　Allergen-Free Baker's Handbook