Cranberry Orange Muffins

Yummy with or without the icing. Gluten-free and dairy-free, but not flavor free. These muffins are great for breakfast or a little dessert pastry. What is Alpha-gal?

Servings: 12    ` Prep time: 30 min     Cooking time: 20 to 22 min
    Ready to eat in: 1 hr
Utensils: Muffin pan, cupcake papers, mixer and bowl

Cranberry Muffins
2 cups gluten free flour mix - Hodgson Mill, Red Mill or King Arthur brands are good
3 tab flax seeds
1 pkg or 2 tsp xanthum gum
cup sugar
1 tsp sea salt
1 tsp baking powder
cup palm oil or coconut oil
cup Earth Balance soy free butter
2 tsp frozen orange juice concentrate
1 tsp vanilla
2 eggs
cup rice milk
1 cup dried cranberries
cup chopped English walnuts - optional
1 cup powdered sugar
3 or 4 tsp water, orange juice or cranberry juice
Optional - grated orange peel or lemon peel


Combine all ingredients except cranberries and nuts, mix well with electric mixer. Add a little more rice milk if need to get a smooth pancake like batter. Fold in the fruit and nuts. Place cupcake papers in muffin tin and fill with batter, if you are not using papers grease the muffin tin. Bake at 375 F for 20 to 22 min or until tops are a golden brown. If you chose to ice the muffins, let them cool. Mix powdered sugar and juice with orange or lemon peel, spoon over the muffins.

Alternative Recipe Ideas

  • Raisins, fresh blueberries or your favorite dried fruit cut into small pieces
  • Chocolate chips - gluten and dairy free
  • Apple - fresh cut into small pieces
  • Coconut
  • Dates and nuts combined
  • Cherries - fresh or dried cut into half
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm