Gluten Free Cranberry Orange Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
*Garbonzo flour, 1.5 cup *Arrowhead Organic Buckwheat Flour, 0.5 cup Baking Powder, 3 tsp Baking Soda, .5 tsp Salt, .25 tsp Orange Juice, 1.5 cup minus 1 T*Canola Oil, .25 cup Egg substitute, liquid (Egg Beaters), .25 cup Maple Syrup, 1.5 tbsp Cranberries, 1 cup, whole (halved)Pecans, .5 cup, chopped (remove)
Makes 18 muffins
Heat oven to 350
Mix together the flour, baking powder, soda and salt.
In a seperate bowl, mix together the orange juice, canola oil, egg beaters and maple syrup. Stir into dry ingredients until mixed well. Fold in cranberries and nuts.
Spray muffin tins with cooking spray. fill 3/4 full of batter. Bake at 350 for 15 to 20 minutes. Check after 15. Mine were done. A toothpick should come out clean when done. Cool for 5 minutes before removing from pans to wire racks.
This recipe is modified from the Spark Recipe Cranberry orange muffins submitted by user PRESSINGON3:14.
Number of Servings: 18
Recipe submitted by SparkPeople user CAMCKIT.
Heat oven to 350
Mix together the flour, baking powder, soda and salt.
In a seperate bowl, mix together the orange juice, canola oil, egg beaters and maple syrup. Stir into dry ingredients until mixed well. Fold in cranberries and nuts.
Spray muffin tins with cooking spray. fill 3/4 full of batter. Bake at 350 for 15 to 20 minutes. Check after 15. Mine were done. A toothpick should come out clean when done. Cool for 5 minutes before removing from pans to wire racks.
This recipe is modified from the Spark Recipe Cranberry orange muffins submitted by user PRESSINGON3:14.
Number of Servings: 18
Recipe submitted by SparkPeople user CAMCKIT.
Nutritional Info Amount Per Serving
- Calories: 107.1
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 160.4 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g
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