Bold, tart cranberry and sweet, zesty orange! A flavour pairing that was so meant to be!
I combined fresh cranberries grown here in the Valley with fresh clementine oranges from California and Spain. Oh, yes! A flavour pairing that was meant to be! In addition, these Zesty Cranberry Orange Muffins are gluten free and FODMAP friendly. They're soooo yummy and each one contains only about one-third of the sugar and calories of a similar muffin from a popular restaurant! Although this muffin is smaller in size it's big on flavour!
For the muffins shown in these photos I used Bob"s Red Mill Gluten Free 1-to-1 Baking Flour blend because it's widely available in local grocery stores and works well. If you're new to gluten-free baking a one-bag blend can be convenient, especially when you can use it with your favourite standard recipes with good results. You could also use another gluten-free flour blend in this recipe if you prefer, or, if gluten free is not a requirement, you could use any all-purpose flour. I have tried various substitutions with great results.
To this flour blend I added a little oat bran. I also added some ground golden flaxseeds (golden flax flour from Valley Flax Flour) which are less conspicuous in the final product than brown flax flour/meal would be, but you could use either product.
Even a small amount of fresh orange zest is important for imparting flavour. I grated the zest from a clementine before juicing it and and about 5 other clementines to obtain the half-cup of orange juice. I squeezed the juice by hand and added the pulp, too.
In the recipe below I suggest that you add a cup of cranberries, but I often add an additional half cup of berries for a total of 1 1/2 cups. I like to use whole cranberries, but you can chop them if you prefer. If you don't have fresh cranberries, frozen cranberries are convenient to use. No need to thaw them!
And more good news! When the muffins have cooled completely, the paper liners are easy to remove cleanly from the muffins! This was true even for the gluten-free vegan version I made without granulated sugar but with 1/3 cup of maple syrup. Depending on the ingredients you use, it may not look promising at first, but gradually the paper releases its hold as the muffins cool.
A sprinkling of coconut milk powder (or icing sugar) on top of the muffins makes for a pretty presentation. And for a more decadent muffin, how about a dark chocolate drizzle? If you're a chocolate lover there is no need for me to say any more, is there?
ZESTY CRANBERRY ORANGE MUFFINS
Bold, tart cranberry and sweet, zesty orange! A flavour pairing that was so meant to be! AUTHOR: Beverley Noseworthy MEAL: Breakfast/brunch, dessert, snack DIETARY INFO: FODMAP friendly, gluten free, nut free, refined sugar free (optional), vegan (optional) MAKES: 12 mufffins INGREDIENTS DRY INGREDIENTS
WET INGREDIENTS
ADDITIONS
TOPPING (Optional)
METHOD 1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners (or omit liners and oil each cup). 2. In a large bowl, add the dry ingredients and stir to combine. 3. In a medium bowl add the wet ingredients and stir to combine. 4. Make a well in the centre of the dry ingredients. Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. Add the cranberries and fold into the batter. 5. Fill each muffin cup 3/4 full. If using a gluten-free flour blend allow batter to rest 5 minutes before baking. 6. Bake for 20 to 25 minutes or until the tops are firm and golden brown and a toothpick inserted in the centre comes out clean. 7. Remove the pan from the oven and let cool on a rack 5 minutes. Then transfer each muffin to a rack to finish cooling. 8. After the muffins have cooled completely you may add a topping, if desired, to those you plan to serve right away. 9. Serve muffins immediately or store in an airtight container for a day or so. Muffins may be stored in the freezer for up to 2 weeks. TIPS
PER SERVING, approximately (One muffin - vegan version, made with GF flour blend, coconut sugar and unsweetened almond milk, but without egg and optional toppings) Calories: 148 Carbohydrate: 30 g Fibre: 2 g Sugars 12 g Fat: 5 g Protein: 2 g Want to print and share this recipe? Simply click on the buttons below!
Have you tried this recipe? I'd love to hear about it!
2 Comments
Roberta
1/9/2020 10:38:04 am
Fantastic recipe! I loved the extra tips to make these low FODMAP muffins. They turned out great and taste delicious. I highly recommend trying them.
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Beverley Noseworthy
1/10/2020 02:13:38 am
Hi Roberta, Thank you for your comment! So happy to hear that you had success with this recipe! I'm looking forward to enjoying a zesty muffin again soon! Have a great weekend!!
Reply
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