Cranberry Sauce Muffins (Gluten Free) - cooking recipe

Ingredients

1 cup flour (gluten-free blend)
1/2 cup whole-grain flour (gluten-free blend)
1 cup old fashioned oats (gluten-free)
1/3 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon ground cinnamon
1 1/2 cups whole berry cranberry sauce
1/2 cup whole milk yogurt
1/3 cup coconut oil, melted and cooled slightly
2 eggs
1/2 teaspoon orange extract

Preparation

In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.