Healthier Cranberry Orange Muffins
These cranberry orange muffins are a taste of the holidays.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 servings
- ½ c. 1 stick butter, softened
- ½ c. honey
- ¼ c. granulated sugar
- 2 eggs
- Zest from 2 large oranges
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 1 ¼ c. white rice flour
- ¾ c. tapioca starch
- ½ t. xanthan gum
- Or 2 c. GF/non-GF all purpose flour instead of the above 3 ingredients.
- ¼ c. orange juice fresh
- 2 T. milk or almondmilk
- 1 ½ c. cranberries fresh or previously frozen (keep frozen and not thawed!)
Preheat oven to 375 degrees.
In the bowl of an electric mixer beat butter, honey and sugar on medium for 2 minutes.
Add eggs and orange zest and mix for another 30 seconds.
In a separate, medium-sized bowl, combine baking soda, baking powder, salt, rice flour, tapioca starch and xanthan gum. Mix well.
Alternatively add the dry ingredients into the butter/honey mixture with the orange juice and milk, starting and ending with the dry ingredients.
Hand mix in the cranberries. Pay particular attention not to mix so hard that you burst the berries and they color the batter.
Fill 12 regular-sized muffin cups (with or without liners) and bake in the preheated oven for 20-22 minutes. Enjoy!
Calories: 285kcal | Carbohydrates: 49g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 122mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 315IU | Vitamin C: 6.4mg | Calcium: 15mg | Iron: 0.5mg