August

Muffins with Orange Marmalade

Preheat oven to 350-degrees

Ingredients:
Dry Ingredients
1-1/2 cups rice flour
1/3 cups cornstarch
1/3 cups tapioca starch
1-1/2 teaspoons xanthan gum
1 tablespoon gluten free baking powder
1/2 teaspoon salt
Wet Ingredients
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
1/4 cups vegetable oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)

Directions:
Preheat oven to 350°F.

Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.

Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.

Mix wet ingredients with the dry ingredients. Fold in cranberries, then pour into greased muffin tins or paper liners. Allow to sit for 30 minutes, then bake for 25 minutes.