Monday, November 30, 2009
Who says cranberries have to be a Thanksgiving-only treat? These hardy muffins pair tart cranberries with sunny clementine tangerines. It's a great way to enjoy that cranberry goodness all year round. Although this recipe calls for oat flour, you can substitute GF all-purpose flour and 1 teaspoon xanthan gum for an oat-free breakfast treat.
Makes 32 mini muffins
2 cups fresh whole cranberries
1/2 cup orange juice
1/2 cup sugar
(Or you can substitute 1 1/2 cups prepared cranberry sauce, divided)
1 1/2 cups gluten-free oat flour
1/2 cup potato starch
1/2 teaspoon salt
1 1/2 teaspoons baking powder, divided
4 clementines, peeled
1/3 cup packed light brown sugar
1/2 cup flaxseed meal
1/2 teaspoon vanilla
Preheat oven to 350.
Lightly oil a mini muffin pan.
In a small saucepan, combine cranberries, orange juice and sugar. Bring to a boil.
Reduce heat; cook at a high simmer until berries pop. Remove from heat.
(If using prepared cranberry sauce, start here.)
In a medium bowl, combine oat flour, potato starch, salt and 1 teaspoon baking powder. Stir with a whisk.
In a blender or food processor, puree clementines.
In a large bowl, combine 1/2 cup cranberry sauce with 1/2 teaspoon baking powder.
Add remaining cranberry sauce, clementine puree, brown sugar, flaxseed meal and vanilla. Stir to combine.
Slowly mix dry ingredients into wet.
Spoon batter into prepared muffin pan.
Bake 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Kim & Megan