Cranberry Orange Muffins (GF, DF, Egg, Peanut/Tree nut, Soy Free, Vegan, Top 8 Free)
Prep time: 
Cook time: 
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Serves: 18
A perfect winter breakfast; a soft, sweet muffin with cranberry and orange tang.
  • 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
  1. 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.
  2. In a stand mixer, blend the sugar, egg replacer and rice milk.
  3. Add the orange juice, orange zest, and canola oil. Mix.
  4. In a separate bowl, whisk together the dry ingredients.
  5. Add the dry ingredients to the wet and mix until just combined. Do not over mix. Scrap the sides of the bowl as necessary.
  6. Turn off the mixer and fold in the craisins.
  7. Fill the liners using a ¼ cup measuring cup. Sprinkle the tops of the muffins with additional sugar.
  8. 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!
  9. Once cooled, keep covered until serving.
Recipe by Allergy Awesomeness at