About a month ago, I posted a recipe for cranberry-orange muffins. When I went to make them today, I realized I hadn't given any of the liquid ingredients in the recipe! Silly me. The recipe in the link is fixed, but here's the recipe just in case:
Gluten-Free Cranberry Orange Muffins
- 160 g gluten-free flour mix (I used the white flour blend* from Gluten-Free Girl Every Day)
- 30 g flaxseed meal
- 1/4 t baking powder
- 1/4 t baking soda
- 1/8 t salt
- 1 T psyllium husks
- 1/2 c sugar
- 1 T orange zest
- 3 T butter, melted and slightly cooled
- 1/2 c buttermilk
- 1 egg
- 1/2 t vanilla extract
- 1 T orange juice
- 1/2 c cranberries
For the crumble:
- 2 T cold butter
- 2 T gluten free flour
- 1/4 c sugar
- 1 T cinnamon
- 1 t orange zest
- pinch salt
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with papers.
Prepare the crumble: cut the butter into the sugar, then stir in the remaining ingredients. Set aside.
In a medium bowl, whisk together the orange zest and sugar. Whisk in the remaining dry ingredients.
In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla.
Pour the liquid into the dry ingredients. Stir half-way and add the cranberries. Stir very gently until combined.
Use a spoon to divide the batter evenly among the prepared muffin tins.
Top with the crumble, pressing lightly on the tops.
Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.