Ingredients

The following ingredients have 12 Servings
  • 2 cups gluten free 1:1 baking flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cranberries
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup orange juice
  • 1/3 cup melted coconut oil
  • 1 teaspoon grated orange zest

Instruction

  • Preheat oven to 400ºF.
  • In a large bowl, combine flour, sugar, baking powder, baking soda, orange zest and salt.
  • In a small bowl, whisk egg, orange juice, melted coconut oil and vanilla extract.
  • Add wet mixture to dry ingredients, stir to combine until it is just moistened.
  • Gently fold in the cranberries.
  • Add cupcake liners to muffin tin. Fill each muffin tin 3/4 full.
  • Bake for 15-20 minutes until lightly browned.
  • Remove and serve! 🙂