From the Kitchen of Gluten-Free Kitchen Fun

Recipe:  Orange Cranberry Muffins/Bread


I like to make my gluten-free sweet bread into muffins because it's handy for lunches and snacks and seems to bake well using small portions of dough. I created this recipe after working with a banana muffin recipe mentioned in a previous post. I changed the flavors and liquid part of the recipe.



  • 1 1/4 c. brown rice flour
  • 3/4 t. GF baking powder
  • 1/2 t. baking soda
  • 1/8 t. salt
  • 1/3 t. zanthan gun
  • 1/4 t. cinnamon

  • 2 eggs
  • 1/2 c. sugar
  • 2 T. brown sugar
  • 1/4 c. oil
  • 3/4 c. applesauce
  • 3 T. orange juice concentrate
  • 1/2 t. GF vanilla

  • 1 1/2 c. coarsely chopped cranberries

Grease 12 muffin cups or papers with oil. Preheat oven to 350

degrees F.

Whisk first six ingredients in a bowl. In a separate bowl, whisk eggs. Add sugars, oil, applesauce, concentrate and vanilla, whisking after each addition.

Stir in dry ingredients just until mixed in. Fold in cranberries. Spoon into muffin tin. Bake at 350 degrees for 18 - 21 minutes or until lightly browned and toothpick inserted in the middle comes out clean. Move to wire rack to cool. Refrigerate or freeze.

Serves: 12