ORANGE CRANBERRY MUFFINS

Orange Cranberry Muffins image

Yield makes 12 muffins

Number Of Ingredients 11

2 cups granulated sugar, plus 2 teaspoons for sprinkling (optional)
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 cup orange juice
2 teaspoons orange zest
3 tablespoons canola oil
3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups fresh or frozen cranberries

Steps:

Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and the egg replacer, mixing on medium speed for about 30 seconds.
Add the orange juice, orange zest, and canola oil. Mix for about 30 seconds.
In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet and mix until just combined, about 30 seconds, scraping down the sides of the bowl as necessary.
Turn off the mixer and fold in the cranberries.
Fill the liners to the rim with batter. Sprinkle the tops of the muffins with the remaining 2 teaspoons of sugar.
Bake in the center of the oven 35 to 40 minutes, rotating the pan halfway through. Bake until lovely golden brown on top and a skewer inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack. You may need to gently run a butter knife under the edges of the muffin tops to loosen them slightly.