In a mixing bowl, sift together the dry ingredients. In another bowl, whisk the milk, lemon juice and maple syrup. Set aside for 10 minutes.
Next, add cranberries to food processor bowl and pulse into small pieces. Transfer to a bowl and mix with orange zest.
Whisk the egg and orange juice into the milk/lemon juice. Then gently combine wet ingredients to dry ingredients bowl. Fold in chopped cranberries. Let batter sit for 10 minutes.
Evenly fill a 12-count muffin tin (lined with paper liners). Top batter with optional orange slices. Bake for 18-22 minutes. Let cool.
These gluten free Cranberry Orange Muffins are sweet and zesty! The perfect breakfast muffin to serve for the Holidays.
Whip up a batch of these Cranberry Orange Muffins on the weekend for an easy grab-n-go breakfast all week long. Sweetened with maple syrup, they're a better-for-you cranberry muffin recipe.
Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week!
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