Breakfast in Oregon

Breakfast in Oregon: Gluten-Free Cranberry Muffins

We are in Silverton, Oregon visiting my sister-in-law and her husband. They used to own the Trumpeter Inn Bed & Breakfast on Friday Harbor, WA. When they purchased the Inn, they inherited the Trumpeter Inn Bed & Breakfast recipe book. 

I tell you this because my sister-in law went out and purchased Bob's Red Mill Gluten-Free Biscuit and Bake Mix and converted the Cranberry Muffin recipe to gluten-free, so that Richard and I could have a lovely gluten-free breakfast. 

The muffins were great. I was pleasantly surprised that they held up very well stored on the counter top over night, especially since it is rainy here. The texture has remained fluffy and didn't turn rubbery as many GF baked goods do.


Gluten-Free Cranberry Muffins
Ingredients:
2 eggs
1/2 cup of milk or milk alternative
1/4 cup oil
1 tbsp grated orange zest
3/4 cup sugar
1 1/2 cup GF flour mix ( She used Bob's Red Mill GF Biscuit & Baking Mix)
2 tsps baking powder
1 cup cranberries ( 1cup of raisins and cranberry combination)                                            

Directions: Pre-heat oven to 400 degrees

1. Beat eggs. Stir in milk, oil, and orange zest.
2. Mix in dry ingredients and fold in cranberries.
3. Pout batter into muffin tins - (I prefer them lined with parchment paper muffin cups.)
4. Bake for approximately 20 minutes.
5. Makes 12 muffins