Updated: Cranberry Orange Muffin Recipe

Got any leftover cranberries? If you're like me, there was no cranberry sauce, leaving lots of cranberries for other things, like my favorite, cranberry orange muffins...I totally stock up on cranberries this time of year so I have them all year round.

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

Ingredients:

• 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.

*I've also used their whole-grain flour mix, and that turned out well, too.

Pumpkin Fatigue

It's pumpkin season. Pumpkin carving, pumpkin spice lattes, pumpkin cake, pumpkin pie. That's a lot of pumpkin.

I'll let you in on a little secret: I don't much care for pumpkin. There, I said it. It's true. While everyone else is chowing down on pumpkins, I'd much rather be eating something else. Like cranberry-orange muffins. Now there's a Starbucks goodie I used to go nuts over. And then...it wasn't there anymore. And then...I had to eat gluten-free.

I've tried my fair share of gluten-free cranberry-orange muffin recipes, but I quite like this one. It's got a great crumb, but it still holds together, which is always a feat for gluten-free baked goods. With a cinnamon crumble topping, it still has a little taste of fall.  Popped in the toaster oven, it rivals any and all things pumpkin.

Tastes Like Fall

I love apple cider. Love, love, love. It's my favorite thing about fall.

The only thing more satisfying than buying a jug of apple cider at the grocery store is making it. Yes, making it.

Don't run away! It's really not that hard! Just cut up some apples, cover with water, add some spices, and simmer away. Bonus: free air freshener for your house.

Radish Avocado Toast

Have some radishes you don't know what to do with? Roast them. Then slather them on some crusty (gluten-free) bread, top with avocado slices and sea salt, and you're in for a treat.

Best eaten on a shady porch, although a spot by the window will do as well.

Habit-Forming (Coffeecake)

Ah, New Year's Resolutions. How are yours going?

....they're made to be broken, aren't they? Mine involve "lose the last 10 pounds," "exercise more," and "eat less sugar."

I know. I know. I know! Sugar rots my teeth, and brain, and everything else, but there's nothing like cinnamon sugar to throw that all out the window. The secret is in moderation: muffins and mini-muffins. Plus, my desserts tend to get rationed out these days. But when it's time for one of these, time slows down. I go back to the days when I used to sit in Starbucks and "people watch" while I read a book, ate an insane amount of coffeecake, and sipped iced coffee. Those days are long gone, but this coffeecake is really what I was going for in the first place.

Coffeecake Minis

Makes about 12 muffins

Filling:

• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon

Batter:

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon psyllium husks
• 1/4 cup flaxseed meal
• 1/2 cup potato starch
• 1/4 cup teff
• 1/4 cup sorghum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch salt
• 1/2 cup sour cream
• 2 tablespoons heavy cream

Crumble topping:

• 1 teaspoon cinnamon
• 2 teaspoons rice flour
• 1/4 cup brown sugar
• 2 tablespoons cold butter

Preheat the oven to 350 degrees Fahrenheit. Grease or line a muffin tin and set aside.

In a small bowl, combine the ingredients for the filling and set aside.

In a separate bowl, whisk together the psyllium husks, flaxseed meal, potato starch, teff, sorghum, baking powder, baking soda, and salt. 

In a large mixing bowl, cream together the butter and sugar. Beat in the egg and vanilla. Beat in the dry ingredients, alternating with the cream and sour cream until all ingredients are combined.

Spoon the batter into the muffin tins so the batter covers the bottom of the pan, but does not fill it. Spoon in the filling, then spoon in the remaining batter. 

Combine the ingredients for the crumble topping, cutting the butter in with a pastry cutter or two knives. Press on top of the muffin batter.

Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

New Favorite

My new favorite afternoon snack involves a steaming cup of homemade hot chocolate and a pastry of some sort. But it doesn't end there. It has to be on the fine china. This china belonged to my grandmother's great-aunt (I think) and is about 120 years old. I'd never choose the pattern for myself, but I love it just the same. It reminds me to relax, breathe, and enjoy my little escape from reality. Now if I could just escape from the calories...