Photography by Courtney Teesdale

Mondays it is fun for me to bake muffins for breakfast for the week.. Cranberries are so nutritious and I love them this time of year.  The Cup4Cup flour is available at Williams Sonoma or … These are easy to make.

If you have a convection oven the crust on them is a little crunchy with the middle being soft.

Gluten Free Cranberry Orange Muffins

1 cup sugar                                                                2 large eggs

2 ½ cups “Cup4Cup” gluten freen flour                ¾ cup fresh orange juice 

2 tsp. baking powder                                                ½ cup greek yogurt

½ tsp baking soda                                                    4 Tablespoons melted butter

½ tsp salt                                                                   1 ½ cup cranberries            

¾ cup chopped pecans                                             2 T. sugar

zest from 1 large orange 2 T.                                   ½ tsp orange zest

Combine sugar, flour, baking powder, baking soda, and salt in large bowl, stirring well. Stir in nuts and 2T. orange zest.

Combine eggs, orange juice, yogurt, and butter, stirring well.  Add to dry ingredients, and stir till just moistened.

Fold in Cranberries, and spoon into greased and floured medium muffin tins.

Combine 2T. sugar and ½ orange zest and sprinkle over tops of muffins.

Bake at 350 Degrees about 40 min or until toothpick inserted comes out clean.