Gluten Free Cranberry Orange Muffins

Since moving to the Southwest, some of my favorite Christmas treats are the fresh-off-the-tree oranges we get every December. I've experimented with several different orange recipes over the years, so this year I wanted to try Cranberry Orange Muffins. Since I'm loving the buckwheat flour right now, I've modified my previous muffin recipes and merged it with a recipe from joyfulhealthyeats.com. Here it is:

1 1/4 cups Tom Sawyer Gluten Free flour

3/4 cup buckwheat flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 ounces Trader Joe's dried cranberries (fortified with cranberry seed oil) 

2 eggs

3/4 cup fresh squeezed orange juice

1/4 cup rice milk
1/3 cup melted coconut oil

1/3 cup maple syrup

1 teaspoon grated orange zest

1 teaspoon table sugar

 

Preheat oven to 400º. In a large bowl, combine flours, baking powder, baking soda, and salt. In a small bowl, beat eggs, orange juice, rice milk, melted coconut oil, maple syrup, and grated orange zest. (When adding the refrigerated ingredients, the coconut oil will solidify, so either warm everything to room temperature or microwave the wet ingredients in 15 second increments and stir. Don't overcook it or you will have to start over!) Add wet mixture to dry ingredients, stir to combine until it is just moistened. Stir in cranberries. Line muffin tin with muffin foil or papers and spoon mixture into tin until 3/4 full. Sprinkle table sugar over muffins. Bake for 15-20 minutes until lightly browned.