Cranberry Orange Corn Muffins

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Cranberry Orange Corn Muffins.

Sponsored by Cronig’s Markets

Muffins can be the perfect portable grab-and-go breakfast snack, or an afternoon treat with tea. But today’s commercial muffins are often very sweet, making it hard to pretend you are not eating cake for breakfast. And some people cannot eat baked goods because they are dairy-intolerant, or have gluten sensitivity or celiac disease. 

But fear not, baking options have come a long way, and it is now simple to create baked goods at home that you can live with.

Cronig’s Markets has a diverse selection of baking flours and grains, from companies like Bob’s Red Mill, King Arthur, and Pamela’s. They also have many creative gluten-free quick mixes for treats like cookies, brownies, and cakes.

This Cranberry Orange Corn Muffin recipe is dairy-free and less sweet, with no sugar, but sweetened with pure maple syrup and orange juice. These muffins are a bit heartier, with gluten-free corn grits (coarse cornmeal) and gluten-free oat bran that add fiber and protein, leaving you feeling more full. With these changes, the muffin may actually be a semi-healthy grab-and-go option. 

Cranberry Orange Corn Muffins

Makes 10 large muffins

1¼ cup gluten-free flour (we used Bob’s Red Mill Baking Flour)
½ cup oat bran
½ cup coarse cornmeal
1½ tsp. baking soda
1 tsp. baking powder
¾ tsp. salt

2 eggs, room temperature
1 tsp. vanilla extract
⅓ cup light oil, such as sunflower oil
½ cup maple syrup
½ cup fresh orange juice
grated zest of one orange
1½ cup fresh or frozen coarsely chopped cranberries (if frozen, do not thaw)

Preheat the oven to 350°, and lightly spray the muffin pan with nonstick spray. Mix dry ingredients in a separate bowl.

Using a stand-up mixer with paddle attachment, beat eggs, add vanilla, add oil and maple syrup. Beat until well combined. Stop and add orange juice and zest. Combine. 

With the mixer on low, slowly add the dry ingredients. Scrape sides and combine. Slowly add cranberries. Once everything is incorporated, you are done mixing. 

Ladle batter into muffin pan, and bake for about 25 minutes, turning the pan halfway through for even baking.