Orange Marmalade Muffins
Author: Angie Halten
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
The marmalade and cranberries is what makes this muffin scrumptious!
  • 1½ cups rice flour
  • ⅓ cups cornstarch
  • ⅓ cups tapioca starch
  • 1½ tsp xanthan gum
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ⅔ cups cranberry juice
  • 1 tsp cider vinegar
  • ¼ cup oil
  • ⅔ cup orange marmalade
  • ⅓ cup water
  • 1 cup cranberries, fresh or frozen (don’t thaw)
  1. Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.
  2. In another bowl, mix the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer. Then add in flour mixture.
  3. Fold in the cranberries then pour in greased/paper lined muffin tins. Let the mixture sit for about 30 minutes then bake at 350°F for 25 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Recipe by Gluten Free Club at