Gluten free doesn’t have to mean flavor free, right? I used to think that was the case, actually. Until I had to make the decision for my health to cut all gluten out of my diet.
I am totally “geeking” on these muffins right now, as they are tangy-sweet, with a touch of coconutty flavor that makes my mouth sing! Here’s my recipe”
Begin by whisking together in a bowl:
- 2 cups Bob’s Red Mill gluten free baking mix
- 1 T. baking powder
- 1/2 tsp salt
Then, in another bowl, mix together:
- 2 large eggs
- 1 cup orange juice
- 2/3 cup honey
- 1/2 cup coconut oil, liquid
- 1 cup fresh cranberries, OR 1/2 cup dried cranberries, finely chopped
Mix the wet ingredients together, then dump gently into the dry.
Mix until just wet. The batter will be lumpy! Pour about 1/4 cup into each spot of a well greased muffin pan, or line the pan with muffin papers. Bake at 400 for about 17-20 minutes, or until a toothpick comes clean. Once cool, drizzle a bit of coconut butter on top for an added coconutty boost! **Here’s your little tip for the day…when you remove the muffins from the oven, turn them in the pan on their side. That will let the steam and heat escape from the bottom of the pan and your muffins won’t end up soggy**