Gluten free orange and cranberry muffins

We have developed our gluten free orange and cranberry muffins because the cranberry is very popular in America and is considered very healthy.

‘Cranberries’ are water-harvested. They are grown in water and when the cranberries are ripe they float to the surface of the water. The science suggests that while the cranberries are floating in the water, they absorb more sunlight which creates a greater amount of phytonutrients and gives them their bright red color. Phytonutrients are considered to have anti-cancer properties, as well as providing other health benefits.

Gluten free orange and cranberry muffins – makes 7- 8 large muffin

Dry ingredients:

60 grams (2 ounces) of potato starch
60 grams (2 ounces) of tapioca flour
80 grams (3 ounces) of rice flour
1/2 teaspoon salt
15 grams (3 teaspoons) of baking powder
2 g (1/2 teaspoon) of xanthan gum
134 gr (5 ounces) sugar

Wet ingredients: Using a measuring jug, add the ingredients in this order. In my experience eggs are not always the same size and may slightly change the final version so I want you to arrive at 300 mls (1 1/4 cups) of wet ingredients so that the final preparation is always the same.

2 medium eggs
100 ml (0.4 cup) vegetable oil
100 ml (0.4 cup) of milk or yogurt
1 teaspoon pure vanilla extract

Flavors

2 oranges, juice and zest
75 grams (2 1/2 ounces) of dried cranberries

Preheat the oven to 185C / 370F.
Mix all the dry ingredients in a bowl with the zest of oranges and cranberries.
In a measuring jug, gently mix all the wet ingredients with the orange juice using a fork for 30 seconds.
Then pour the wet ingredients into the bowl of dry ingredients and stir gently down for 1-2 minutes. If you mix the batter too much, you will notice that it will have the consistency of glue. If this happens your muffins will also have the consistency of glue. Therefore, carefully fold the batter to combine. Do not worry if the mixture is not homogeneous.
Add a little milk or flour if necessary. An extra 2 tablespoon of flour or milk will make no difference to the results.
Fill the muffin cups two-thirds full.
Place the pan in the center of the oven for 17-18 minutes. To check the cooking time, run a toothpick through a muffin and if it comes out dry, the muffins are ready.
Remove from the oven and allow to cool to room temperature before serving.