GF Orange Cranberry Magic Muffins
Bright and tangy, and not too sweet, these muffins are easy to put together and perfect for company. Added bonus: they're lower in fat, and vegan friendly, too! Don't tell anyone the secret ingredient (it's white beans!). I have included a bunch of variations for you to try, as well - - this is definitely a magic recipe!
GF Orange Cranberry Magic Muffins
Ingredients
- 1 c (100g) fresh or frozen cranberries, roughly chopped
- 3/4 c (150g) packed brown sugar
- 1 15.5oz (439g) can white beans
- 1 c (249ml) orange juice
- 1 tsp coffee granules
- 2 tsp cinnamon
- 1 Tbsp vanilla
- 2-3 c (200-300g) Better Batter gluten free pancake and biscuit mix (you can make DIY with BB flour and our recipe)
Variations if needed
- Cran-Apple or Apple Cider Muffins: swap beans for unsweetened applesauce, keep cranberries OR swap for chopped apples, swap orange juice for apple cider. Add a pinch of nutmeg
- Orange Blueberry Muffins: swap cranberries for blueberries (we suggest wild blueberries for best results). Omit chopping step. Swap brown sugar for white sugar.
- Basic Berry Muffins: swap cranberries for other berries (we suggest raspberries), omit chopping step. Reduce sugar to 1/2 c
- Pumpkin variation: Swap beans for pumpkin - if doing so ADD 2 Tbsp oil.
- Mocha Muffins: Swap mini chocolate chips for cranberries. Swap orange juice for chocolate milk or cold coffee.
- Russian Tea: Swap the instant coffee for instant unsweetened tea powder. Add grated zest of one lemon (or 1/2 tsp lemon extract) and 1/4-1 tsp of cloves (taste and adjust as desired)
Instructions
Preheat your oven to 400F. Grease a 12-muffin tin, or line with muffin liners (suggested).
Roughly Chop the Cranberries - you should have a mix of larger pieces and fine, small bits. Mix together with the brown sugar and set aside.
Combine Ingredients. In a blender, combine white beans, orange juice, instant coffee granules, cinnamon, and vanilla. Blend until smooth. Mix into the cranberry/sugar blend and stir until evenly combined.
Measure out 2c biscuit and pancake mix. Pour onto the liquid mixture, and stir until just combined - there should be little lumps of dry mix in the batter. Allow to sit for about 30 seconds, and the batter should thicken - you shouldn't be able to pour it from a scoop. If necessary add extra pancake mix just a bit at a time up to an extra cup. You want this to be relatively thick, or the batter may collapse due to excess liquid (the cranberries ' macerated juice will vary, so you have to play this by ear).
Measure batter in 1/4c measures into prepared tins - until the muffin cup is about 2/3 full. Measured correctly you will get between 12 and 24 muffins from this recipe.
Place in the center rack of your oven and bake for 18-20 minutes, or until the muffins are golden and spring back when very lightly pressed with a finger.
Remove from the oven and allow to cool for 5-10 minutes in the tin before unmolding to a rack to finish cooling. These are best if served slightly warm or cooled, and texture improves, up to the next day (the moisture equalizes). Because of this, you can definitely make these ahead of time. If you do, and the muffins seem 'stiffer' than you'd like, you can reheat them briefly in a warm oven or the microwave.
Served. Great served with butter/margarine or softened cream cheese, and fresh berries or citrus as a side.
