If you’re still looking for something delicious that can be made ahead for your Christmas breakfast look no further. These tangy yet sweet cranberry orange muffins are so good Santa will wish you’d left these for him the night before.
I love winter flavors–citrus and cranberry– especially if you pair them with a soft muffin sprinkled with sugar.
Muffins are the perfect breakfast accessory–like a great purse, they punctuate a breakfast. I love a simple, but still elegant breakfast with an impressive muffin, like this, and some fresh fruit and yogurt.
And, if there are any leftover muffins (good luck!) I love to snack on them through the day, or use them as a breakfast-on-the-go the next day.
For further proof that these will please your Christmas (or any time, really) crowd check out this story! I was outside (yes, in the snow–that’s how much I love you) taking these photos. Our next door neighbor is having a ton of repairs done. The construction worker curiously wondered what in the world I was doing. I explained I was a food blogger. He asked what about and I told him food allergies–how to cook without wheat, dairy, eggs…the like. I could tell instantly this seemingly “meat and potatoes” guy was turned off by my description. He probably thought I was some crazy health nut. I offered him a muffin and he gave me some statement saying it was hard to work on a full stomach. Sure…
A few minutes later, probably out of feeling bad, he said he’d take one for later. I smiled again thinking he probably didn’t want to commit to eating the “free from” muffin in front of me, lest he couldn’t keep his face from scrunching up from the horror.
A few minutes later, I hear a knock at my door. It’s him–and he’s raving about how good it was and asked if his buddy could have one.
See, you can win over even non-allergy people over with recipes, if they’re done right. It was so kind of him to give his feedback and boosted my confidence.
Christmas miracles truly are all around us! 🙂
Also, I was fortunate enough to go on a local station, KSL, and do a cooking segment with these beauties. If you’d like to watch a video with a step-by-step instruction you can watch it by clicking on the photo below.
- 2 cups sugar (plus more for sprinkling)
- 1 Tablespoon Ener-G egg replacer
- ¼ cup vanilla rice milk
- ¾ cup orange juice
- 2 teaspoons orange zest (1 large orange)
- 3 Tablespoons canola oil
- 3 and ½ cups gluten free flour (I use Cybele Pascal's recipe)
- ¾ teaspoon xanthan gum
- 4 teaspoons double-acting baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup dried craisins
- Preheat oven to 350. Line a muffin pan with muffin liners and spray with non-stick spray. I find they'll still stick to the liners, unless they've been sprayed.
- In a stand mixer, blend the sugar, egg replacer and rice milk.
- Add the orange juice, orange zest, and canola oil. Mix.
- In a separate bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet and mix until just combined. Do not over mix. Scrap the sides of the bowl as necessary.
- Turn off the mixer and fold in the craisins.
- Fill the liners using a ¼ cup measuring cup. Sprinkle the tops of the muffins with additional sugar.
- Bake for 12-15 minutes until the tops spring from your finger. Note, these do not turn golden brown, so do not rely on that to tell they're done. Smell and feel is always best!
- Once cooled, keep covered until serving.
Adapted from The Allergen-Free Baker’s Handbook
by Cybele Pascal.