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14<\/p>muffins<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>22<\/p>minutes<\/span><\/div><\/span>Calories<\/span>105<\/p>kcal<\/span><\/div><\/span>Total time<\/span>37<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\tGluten-free orange muffins are the perfect mash-up of zesty citrus and sweet-tart cranberry flavor. The muffins are tender and golden muffins with a delightful balance of sweet and tart flavor. They are easy to make and even easier to love. So start your holiday mornings right with these delicious cranberry orange muffins!<\/em><\/p>\n\t\n \t\t \n
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Ingredients<\/h3>\n\t\t\t\t\t\t<\/span>2<\/span> cups<\/span> gluten-free all-purpose flour<\/span><\/p><\/li><\/span>2 \u00bd<\/span> teaspoons <\/span> baking powder<\/span><\/p><\/li><\/span>\u00bc<\/span> teaspoon <\/span> salt<\/span><\/p><\/li><\/span>1\u00bd<\/span> cups <\/span> monk fruit sweetener<\/span><\/p><\/li><\/span> Zest of 2 oranges<\/span><\/p><\/li><\/span>\u00bc<\/span> cup<\/span> fresh orange juice<\/span><\/p><\/li><\/span>2<\/span> large<\/span> eggs<\/span><\/p><\/li><\/span>\u00bd<\/span> cup<\/span> milk<\/span><\/p><\/li><\/span>\u00bd<\/span> cup<\/span> vegetable oil<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> vanilla extract<\/span><\/p><\/li><\/span>\u00bd<\/span> cup<\/span> sugar-free cranberry jam<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t
Directions<\/h3>\n\t\t\tWhisk the gluten-free all-purpose flour, baking powder, and salt in a medium bowl until combined. <\/li> Whisk the monk fruit sweetener and orange zest in a large bowl for 1 minute until combined. <\/li> Add the orange juice, eggs, milk, vegetable oil, and vanilla extract to the monk fruit sweetener and mix until combined. <\/li> Add the gluten-free flour mixture to the egg mixture and mix until combined. <\/li> Cover the cranberry orange muffin batter with plastic wrap. Let it sit for 30 minutes. <\/li> Set your oven to 400 \u00b0F. Line a 12-cup muffin pan with silicone muffin liners or paper liners. Spray the liners with nonstick spray. Set the pan aside.<\/li> Remove the plastic wrap from the cranberry orange muffin batter. Add 2 tablespoons of muffin batter to each muffin liner. <\/li> Add a teaspoon of cranberry jam to each muffin and swirl it into the batter with a butter knife. <\/li> Add the remaining batter on top of the muffins. <\/li> Top with another teaspoon of cranberry jam. Swirl the jam into the batter with a butter knife. <\/li> Bake the cranberry orange muffins for 18-22 minutes until a toothpick inserted into a cranberry orange muffin comes out clean. <\/li> Let the cranberry orange muffins cool in the pan for 5 minutes, then place them on a cooling rack to cool. If you are using silicone muffin liners, remove the muffins from the liners before placing them on a cooling rack to cool. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\t
Nutrition Facts<\/h3>\n\t\t\tTotal number of serves:<\/strong> 14<\/span><\/li>Calories:<\/strong> 105kcal<\/span><\/li>Carbohydrates:<\/strong> 30.3g<\/span><\/li>Protein:<\/strong> 3g<\/span><\/li>Fat:<\/strong> 1.5g<\/span><\/li>Saturated Fat:<\/strong> 0.3g<\/span><\/li>
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