An easy, festive recipe perfect for the holidays. These muffins are made with freshly squeezed orange juice and zest, then finished off with organic cranberries. This recipe can be adjusted to be paleo or dairy free.
Gluten Free, Grain Free, Paleo Friendly
AuthorJennifer LeighCategoryBreakfast, SnacksAn easy, festive recipe perfect for the holidays. These muffins are made with freshly squeezed orange juice and zest, then finished off with organic cranberries. This recipe can be adjusted to be paleo or dairy free.
Heat oven to 325 degrees. Line muffin tin. I prefer to use the Unbleached Large Baking Cups by If You Care.
Wash orange. Zest orange into a separate bowl. I use this amazing tool, the OXO Good Grips Zester and Grater, that saves me so much time! Set aside.
Squeeze orange juice. Here is a juicer similar to mine: Glass Citrus Juicer. Set aside.
Mix dry ingredients and zest in a large bowl. Combine wet ingredients in a medium bowl. Add wet mixture to dry. Fold in cranberries.
Pour batter into prepared muffin tin until each cup is 3/4 full.
Bake for 20 to 25 minutes or until toothpick inserted into middle comes out clean. Cool on wire rack.
To make this recipe dairy free, substitute coconut oil for the ghee.
