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Gluten Free Dairy Free Cranberry Orange Muffins

<p>Get your busy morning off to a fresh start with a bite of our light and fruity Gluten Free Dairy Free Cranberry Orange Muffins.</p>
12 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free All-Purchase #1
  • 1/4 teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1/4 teaspoons Cinnamon
  • 1/8 teaspoons Nutmeg
  • 1/3 cups Sugar
  • 2 individual Egg
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Vegetable Oil
  • 3/4 cups Orange Juice
  • 1 tablespoon zest Orange
  • 1 tablespoon Flour, Gluten Free All-Purpose #2
  • 1 cup Cranberries, Dried

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 207 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 148mg Sodium
  • 37g Total Carb
  • 1g Fiber
  • 16g Total Sugars (Includes 6g Added Sugars)
  • 2g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour #1, salt, baking powder, cinnamon, nutmeg, and sugar in a bowl.
  2. In another bowl, mix eggs, vanilla, oil, orange juice, and zest.
  3. Add wet ingredients to dry ingredients. Stir until just combined.
  4. Mix flour #2 and dried cranberries together. Fold into batter.
  5. Line muffin tin with muffin papers. Spray the inside of muffin papers with cooking spray.
  6. Fill muffin cups 2/3 full with batter.
  7. Bake at 350F for 18 minutes, or until toothpick comes out clean.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour #1, salt, baking powder, cinnamon, nutmeg, and sugar in a bowl.
  2. In another bowl, mix eggs, vanilla, oil, orange juice, and zest.
  3. Add wet ingredients to dry ingredients. Stir until just combined.
  4. Mix flour #2 and dried cranberries together. Fold into batter.
  5. Line muffin tin with muffin papers. Spray the inside of muffin papers with cooking spray.
  6. Fill muffin cups 2/3 full with batter.
  7. Bake at 350F for 18 minutes, or until toothpick comes out clean.
  8. Allow to cool.
  9. Divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Eat at room temperature, or reheat in microwave for 30 seconds, if desired.

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