Hello there! Welcome to One is Hungry. I’ll be making a proper introduction (and making things in general spiffier) very soon, but for now let’s get straight to the good stuff, shall we? Forgive my haste, but I simply cannot wait to share these. . .
gluten-free cranberry orange pecan muffins
I love these muffins. They combine the jewel bright, sweet-tart goodness of cranberries, sunshiny orange zest, and the warm comfort of toasted pecans. They exhale a perfumed breath of the holiday season we are in. They remind me that, once upon a time, an orange in your stocking was a glorious gift on Christmas morn. Okay, you get the picture; I really like these muffins!
Another excellent thing about these muffins is that they easily allow for a variety of ingredient substitutions while still turning out beautifully. I’ve tried them with different combinations of sorghum flour, brown rice, amaranth, millet, potato starch and tapioca starch. I’ve done sugar, agave, sugar and agave, honey. . .they are always good. The recipe below is my favorite combination so far, but the options are nearly endless. I include an optional glaze; I find the muffins perfectly sweet without this addition, but my husband prefers the enhanced experience. Here is what you will need.
wet ingredients
sugar acts as a wet ingredient also
dry ingredients
the goodies
After combining the dry and wet ingredients until just moistened, the goodies are folded in.
glaze optional
Gluten-free Cranberry Orange Pecan Muffins
Ingredients
4 ounces brown rice flour
2 ounces millet flour
2 ounces tapioca starch
¼ tsp. xantham gum
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ c. sugar, or honey, or agave
5 Tbs. Unsalted butter, melted and cooled slightly OR 5 Tbs. Coconut Oil
½ c. whole milk, room temperature (you may substitute your favorite nut, rice or soy milk)
¼ c. yogurt (I use goat’s milk yogurt)
¼ c. olive oil or mild oil of your choice
1 large egg, room temperature
1 egg yolk, room temperature
1 tsp finely grated orange zest
1 c. cranberries, coarsely chopped
1/3-1/2 c. pecan pieces, toasted
Optional Glaze
6 ¼ ounces confectioners’ sugar
3 Tbs. Fresh orange juice, more as needed
Makes 1 dozen
Preheat oven to 350 degrees. Line a muffin tin and oil the top of the pan.
Sift together flours, starch, baking powder and soda, and salt; mix well. In a medium bowl whisk sugar, butter, milk, yogurt, oil, egg and egg yolk until combined.
Pour the wet ingredients into the dry and fold until batter is moistened. The batter will be lumpy and streaked with dry flour. Fold in the orange zest, cranberries and pecans. Cook until a golden brown, about 18- 20 minutes.
