Blood Orange Cranberry Muffins

11 Mar

Blood Orange Cranberry Muffins

Ingredients (makes 12):

  • 2 1/2 Cups quinoa flakes
  • 1 1/2 Cups non-dairy milk
  • 1/2 Cup dried cranberries
  • 1/2 Cup freshly squeeze blood orange juice (or any orange on hand)
  • 1/4 Cup raw sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground flax meal whisked with 3 Tablespoons warm water, set aside for 5 minutes until a “gooey” consistency
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.  In a large mixing bowl, combine your quinoa flakes, cranberries, sugar, baking powder, and whisk to combine.
  2. Add your non-dairy milk, flax seed mix, orange juice, zest, vanilla extract, and  stir to incorporate all ingredients.Muffin batter
  3. Line your muffin tins!  Fill your muffin tins 3/4 full & pop them in the oven for 20-25 minutes, or until the tops start to golden.  Muffins pre-baked Baked muffinsBe sure to test your muffins with a toothpick or knife – insert in the middle of a muffin & if it pulls out clean, they’re ready!  Cool your muffins before eating.Baked muffins
  4. Enjoy eating whole!

Blood Orange Cranberry Muffins

2 Responses to “Blood Orange Cranberry Muffins”

  1. uberdish March 12, 2013 at 9:49 pm #

    These muffins look so tasty! I LOVE how your recipes are tapioca starch/flour and xanthan gum free! I once thought that these ingredients were necessary in gluten-free baking, but I now know that this is not the case! Love your blog! 🙂

    • eatingwhole March 12, 2013 at 10:09 pm #

      Thank you! 🙂 Trust me – I’ve learned the hard way when it comes to tapioca starch & xanthan gum! I do not tolerate them at all and plus you’re absolutely right! Absolutely No need for those ingredients!

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