Cranberry-Orange Muffins Recipe

There's something about fall that makes me crave warm, sweet, spicy flavors in cakes and muffins. Let me rephrase: it makes me crave cakes and muffins with warm, sweet, and strong flavors.

It must be the fall crispness in the air and the orange-yellow-browns of fall on the trees. They just seem to call out for warm and hearty homemade treats. And this recipe for Cranberry-Orange Muffins is perfect! The combination of cranberries and orange can't be beat.

I love the scent of these muffins coming out of the oven, and the texture and flavor of the cranberries when you chew. I think I like cranberries in muffins better than raisins.

Made with rice flour and Blue Agave, these muffins are gluten-free and white sugar-free. The almond milk adds a nice smoothness that is non-dairy, and the Young Living orange essential oil makes the flavors absolutely burst! If you haven't tried orange essential oil in your recipes, prepare to be amazed! The true orange flavor is a total delight on the tongue! It ups the ante of orange juice and zest at least 10 times.

Cranberry-Orange Muffins

1 c. dried cranberries
2 large eggs
½ c. fresh orange juice
2 c. rice flour
¼ c Young Living Blue Agave
2 tsp. baking powder
1 tsp. grated orange zest
¼ tsp. fine salt
6 drops Young Living orange essential oil
½ c. almond milk
½ c. butter

Instructions

Preheat the oven to 375 degrees F.

In a saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat. Turn off heat and let cool.

With an electric mixer, mix agave, orange zest, orange oil and butter until smooth.

Add eggs and mix well.

Fold in 1 cup of flour, baking powder, and salt.

Next, stir in milk and add remaining cup of flour.

Gently fold cranberries into mixture.

Lightly coat a 12-muffin tin with butter or line with paper baking cups. Put a heaping tablespoon into each tin/cup. Bake for about 10–15 minutes or until just barely golden brown.

Serve warm with agave-butter. Makes 24.