GLUTEN FREE RECIPE: G.F. Cranberry Orange Muffins

1 ½-cups rice flour
1/3-cup cornstarch
1/3-cup tapioca starch
1 ½-tsp xanthan gum
1-tbsp G.F. baking powder
¾-tsp salt
2/3-cup cranberry juice
1/3-cup water
2/3-cup orange marmalade
1-tsp cider vinegar
¼-cup vegetable oil
2-eggs
1-cup cranberries, fresh or frozen (don’t thaw)

In a large bowl, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder, and salt
Set aside
In a separate bowl, using an electric mixer beat cranberry juice, water, marmalade, vinegar, oil, and eggs until combined
Pour marmalade mixture over dry ingredients and stir just until combined
Gently fold in cranberries
Spoon into each cup of prepared muffin tin
Let stand 30 minutes
Bake in a 350* preheated oven for 25-30 minutes or until firm to the touch and the tops are golden
Remove from pan immediately and let cool completely on rack

For a sweeter muffin, substitute with dried
Also good with blueberries

Makes 12 muffins

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