Go Back
–+ servings

Orange Marmalade Muffins

Angie Halten
The marmalade and cranberries is what makes this muffin scrumptious!
Print Recipe
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 12

Ingredients
  

DRY INGREDIENTS

  • 1 1/2 cups rice flour
  • 1/3 cups cornstarch
  • 1/3 cups tapioca starch
  • 1 1/2 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1/2 tsp salt

WET INGREDIENTS

  • 2 eggs
  • 2/3 cups cranberry juice
  • 1 tsp cider vinegar
  • 1/4 cup oil
  • 2/3 cup orange marmalade
  • 1/3 cup water
  • 1 cup cranberries fresh or frozen (don’t thaw)

Instructions
 

  • Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.
  • In another bowl, mix the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer. Then add in flour mixture.
  • 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.
Tried this recipe?Let us know how it was!