Gluten-Free Cranberry Orange MuffinS

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These gluten-free cranberry orange muffins are bursting with fresh cranberries and orange zest and topped with sweet streusel. Make them for a holiday treat or gluten-free Christmas breakfast!

INGREDIENTS 

1. 2 cups gluten-free all-purpose flour 2. 1 cup dried cranberrie 3. 1/2 cup unsalted butter, melted 4. 1 cup almond milk (or any non-dairy alternative) 5. 1/2 cup honey or maple syrup 6. 2 large egg 7. 1 tablespoon orange zest 8. 1 teaspoon vanilla extract 9. 1 teaspoon baking powder 10. 1/2 teaspoon baking soda 11. 1/2 teaspoon salt

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INSTRUCTIONS

Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or grease the cups with a little oil or butter.

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Step 1

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Add the dried cranberries and stir until they are evenly distributed in the flour mixture.

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Step 2

In a separate bowl, whisk together the melted butter, almond milk, honey or maple syrup, eggs, orange zest, and vanilla extract until well combined.

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Step 3

Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until just combined. Be careful not to overmix, as this can result in dense muffins.

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Step 4

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Step 5

Also Check Buckwheat Crepes