Well I am still working to make that perfect loaf of gluten free sourdough bread. In the meantime I have turned my attentions to more immediate tasks at hand. Nothing says winter and Christmas more than fresh cranberries. I found a recipe for Gluten Free Cranberry Orange Muffins. I wanted to make the recipe a little healthier. While the finished product was good, I do think it could have used additional applesauce or maybe the addition of some cooking oil. I have up the amount of applesauce to 1/2 cup. I think it would be successful with 1/4 cup applesauce and 1/4 cup oil. Here is my adaption of Gluten Free Betty’s recipe.
Gluten Free Cranberry Orange Muffins
1/4 cup nonfat plain yogurt
1/2 cup unsweetened applesauce (I used 1/4 cup and it wasn’t quite enough.)
1/2 teaspoon orange extract
1 orange, juice and zest
1 1/2 cups Gluten-Free Brown Rice Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoons xanthum gum
1/4 teaspoons salt
1/2 cup sugar
3/4 – 1 cup coarsely chopped fresh or frozen cranberries
1/2 cup walnuts, coarsely chopped
Preheat oven to 350 degrees and line a muffin tin with 10 to 12 muffin liners. In a small bowl add yogurt, applesauce, eggs and extract. Beat until combined.
Zest the orange reserving the zest. Juice orange and measure juice. Add in additional juice to measure 1/2 cup. Add orange juice to egg mixture.
In a larger bowl whisk together the flour blend through sugar. Pour in the wet ingredients and stir just until combined. Fold in chopped cranberries and walnuts.
Using a large ice cream scoop, scoop batter into prepared muffin tin filling about 3/4 of the way full. Bake at 350 degrees for 25 minutes. Cool completely before wrapping. These freeze well and can be quickly defrosted in the microwave for a quick morning treat.