This is my second post in two days about food~I’m not sure what that says, except I’ve been really hungry this weekend!
I found this yummy recipe at Rita’s Recipes and tweaked it, of course, to make it gluten free.
I started with my favorite mixing bowl. It’s melamine and looks a lot like Texas Ware, but it’s not. It did come from my husband’s great-aunt, but I’m not sure how old it is. Anytime something needs mixing, out this comes.
Next, I pulled out my Pampered Chef muffin tin. Love it!
Recipe as tweaked:
- 2 1/2 c. gluten-free flour (I used Bob’s Red Mill)
- 1 c. sugar
- 2 tsp. baking soda
- 1 7/8 tsp. xanthan gum
- 1/2 c. olive oil (or melted butter, if you prefer)
- 2 eggs
- 3/4 c. orange juice
- 1 tsp. grated orange zest
- 1 c. cranberries
Mix all dry ingredients together, stir the wet ingredients into the dry. Stir in the cranberries (I gave mine a whirl through my little chopper to minimize their size.) Top with some cinnamon sugar if you’d like. Bake in a 350 oven till toothpick comes out clean. Enjoy!