So for the time being, as I try and heal my gut, I have to forgo eggs. This means all my my lovely Cinnamon Raisin Rudi's bread is off limits for a bit,,,boo hoo! The one major plus here, I get to make divine little morsels like these muffins to fill in...a bit more time of course, but oh so yummy! I love the combination of cranberry and orange. I pride myself in making food that tastes good to everyone...not just those of us with food sensitivities. These fit the bill! My sister and her family visited for the weekend, and I served these for breakfast! The whole gang gobbled them up, and I am sure yours will too! So roll up your sleeves and bake away!
1 cup sorghum flour
1/2 cup gluten-free oat flour
1/2 cup millet flour
3/4 teaspoon guar gum
(Or replace gluten-free flours and gum with apx 2 cups wheat flour)
2 teaspoons grain free baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 tablespoons ground flax seed
or chia mealZest of 1-2 oranges (if you like lots of orange flavor, don't skimp here, and using a microplane grater
will make you smile!)1/2 cup palm sugar or dark brown sugar, packed
1/3 cup xylitol, Nu Naturals Stevia Baking Blend, or other sugar
1 cup applesauce
1/4 cup canola oil
1 1/2 teaspoons egg replacer
mixed with 1/8 cup liquid (or 1 egg white, or gel the above flax or chia meal with the water)2 teaspoons vanilla
1 cup of fresh or frozen cranberries (thawed), chopped
Whisk the dry ingredients together in a mixing bowl, along with the zest. Pour in the wet ingredients and mix well. If the mixture seems to stiff you can mix in some additional fresh squeezed orange juice (from the orange you just zested) or some non-dairy milk. The batter should be a typical muffin texture, not too stiff and almost pourable, but not quite! Add in chopped cranberries. Pour into a prepared muffin tin. I made 12 large muffins and 1 mini loaf. Bake in a 350 oven for 17-20 minutes until the tops are just firm.
This recipe was shared on Wellness Weekend, Gluten Free Wednesday
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