Cranberry Orange Muffins

Ingredients Check off as you gather

• 1 3/4 cups gluten-free flour blend or all purpose flour, spooned and leveled
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon chopped rosemary
• 1 cup milk- plant-based is great: oat, almond, soy, cashew, etc.
• 1/4 cup fresh orange juice
• 1/2 cup olive oil (or avocado oil)
• 2 teaspoons pure vanilla extract
• 1–2 tablespoons orange zest
• 1 1/2 cups fresh cranberries- or use frozen, do not thaw *see notes
• 3/4 cup powdered sugar
• 2–3 tablespoons orange juice, more as needed.

Instructions Step-by-step

1. to 400° F.

2. Spray a 12-cup muffin pan with olive oil spray, we recommend using paper liners, spray the liners lightly.

3. In a large bowl, mix sugar and orange zest with your hands or a fork (if you let this sit 10 minutes it will infuse and distribute the orange flavor more thoroughly). Add flour, baking soda, salt, cinnamon and rosemary.

4. In a separate bowl, whisk together milk, orange juice, olive oil, and vanilla.

5. Pour wet into dry and gently fold in to combine. By hand is best, overworking the batter will toughen it and you will loose the lightness of the muffins. Fold in the fresh cranberries.

6. Scoop the batter into very well greased, muffin cups to just below the rim.

7. Lower heat to 350F.  Bake 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack.

8. (optional!). In a small bowl whisk orange juice with powdered sugar until smooth and combined. Drizzle over completely cooled muffins. Garnish with rosemary and orange zest!