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orange cranberry muffin

Delicious Gluten-Free Orange Cranberry Muffins

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Ingredients Method Notes

Ingredients
  

  • 2 cups gluten free flour blend*
  • 1½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1/3 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup whole-milk ricotta cheese
  • 1 egg
  • 1 Tbsp. orange peel zest
  • 1 Tbsp. orange juice
  • ½ tsp. vanilla
  • 1½ cups fresh cranberries coarsely chopped
  • 2 Tbsp. finely chopped crystallized ginger

Method
 

  1. Preheat oven to 350°F. Grease fifteen 2½-inch mutin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and ¾ tsp. salt. In a large bowl beat butter and sugars with an electric mixer until fluffy. Bear in ricotta, egg, orange peel, orange juice, and vanilla. Stir in flour mixture just
  2. until corabined. Fold in cranberries and ginger.
  3. Fill muffin cups ⅔ full. Bake 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pan 5 minutes. Remove; cool slightly.
  4. Spoon on glaze, Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.

Notes

Find my Favorite Gluten free flour blend Here and in the post above.