Cranberry Orange Muffin/loaf

A gluten free recipe that isn't overly sweet and a good way to use up any leftover cranberry sauce that you have. It also freezes well. You can find the cranberry sauce recipe here 

You can make this as a loaf or you can make it into muffins. Just fill muffin cups 2/3 of the way instead of using a loaf pan.

1 Tbsp       Ground Flax, mixed with 3 Tbsp warm water (let sit for a few minutes). *Can also substitute egg.
1/2 cup      Milk or alternative *be sure to use an unsweetened alternative
1/4 cup      Canola oil
1 1/2 cup.   Cranberry sauce - see recipe here 
1 1/2 cup   Gluten free all purpose flour - see recipe here
2 tsp           Baking powder
1/2 tsp       Salt
1/2 tsp       Cinnamon


1. Preheat oven to 400F
2. Mix flax and water, let sit.
3. Mix flax, milk, oil and cranberry sauce.
4. Add flour, baking powder, cinnamon, and salt and stir until flour is moistened. It is important to not overmix. The
    batter will be lumpy, but that is okay.
5. Add to loaf pan.
6. Bake 20-25 minutes or until golden and a toothpick comes out clean.

*You can also use 1 cup of Gluten Free all purpose flour and 1/2 cup of gluten free oats.

Looking for more ways to add fruit and vegetables to baking? Contact Jill, Nurture The Future's Registered Dietitian at [email protected] 
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