Cranberry Orange Muffins

This recipe is taken from 125 Best Gluten-Free Recipes.


1 1/2 cups rice flour
1/3 cup cornstarch
1/3 cup tapioca starch
1 1/2 tsp xanthan gum
1 tbsp baking powder
3/4 tsp salt
2/3 cup cranberry juice
1/3 cup water
2/3 cup orange marmalade
1 tsp cider vinegar
1/4 cup vegetable oil
2 eggs
1 cup cranberries, fresh or frozen


  1. Preheat oven to 350F.
  2. In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt. Set aside.
  3. In a separate bowl, beat cranberry juice, water, marmalade, vinegar, oil, and eggs until combined.
  4. Pour mixture over dry ingredients and stir until combined. Gently fold in cranberries. Spoon into each cup of prepared muffin tin. Let stand for 30 minutes.
  5. Bake in preheated oven for 25-30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.

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