Orange and cranberry is always a refreshing change from the heavily spiced bakes during the winter season. This is the perfect on the go breakfast, it contains very little sugar and fat. The flavor comes from the fresh orange zest and the cranberries soaked in Cointreau.
1 cup dried cranberries
2 tablespoons orange liqueur - such as Cointreau
¾ cup turbinado sugar
1 tablespoon orange zest
1 cup Namaste Foods sorghum flour
1/2 cup plus 1 tablespoon Namaste Foods brown rice flour
1/4 cup Namaste Foods tapioca flour
1 teaspoon xanthan gum
2½ teaspoons baking powder
¼ teaspoon salt
2 large eggs
⅓ cup butter, melted
¼ cup (60 ml) sour cream
3/4 cup milk
½ cup orange juice
1 teaspoon vanilla extract
For the Glaze:
½ cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest
In a small bowl, combine the cranberries and orange liqueur. Set aside to soak while you prepare the rest of the ingredients.
Preheat oven to 375F. Line a 12 cup muffin tin liners.
In a large bowl, combine the sugar and orange zest.
In a small bowl, soft together the flours, baking powder, and salt. Add to orange zest and sugar mixture.
In another small bowl, whisk eggs, butter, milk, orange juice, and vanilla extract until well combined.
Add to the the dry ingredients and mix for a least 3-4 minutes
Drain the liqueur from the cranberries and toss with 1 tablespoon brown rice flour.
Divide batter evenly between muffin cups (almost all the way to the top). Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely.
To make the orange glaze: whisk together the powdered sugar, orange juice, and zest. Drizzle over the cooled muffins and allow to dry for 20 minutes.