Orange Cranberry Muffins

Orange Cranberry Muffins

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

12 servings
Preparation 20 min
Cooking 25 min

220 calories per serving 


Ingredients

1 cup white rice flour   150 g
1/3 cup brown rice flour   55 g
1/4 cup tapioca flour/starch   35 g
1/3 cup almond meal   35 g
2 tsp guar gum, or xanthan   7 g
1 tbsp baking powder   8 g
1/2 tsp salt   2 g
2 eggs size large    
1/3 cup sucanat   65 g
3/4 cup orange juice   190 mL
1/2 cup canola oil   125 mL
1 cup cranberries   100 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan.
  2. Mix all the dry ingredients, except sugar in a bowl.
  3. Beat the eggs and sugar in another bowl and add orange juice and oil. Mix well. Combine the dry ingredients and egg mixture and gently stir in the cranberries.
  4. Fill the prepared muffin pan three-quarters of the way. Bake for 20 to 25 minutes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (70g)

Amount

% DV*

* DV = Daily Value

Calories

220

Fat

11 g

17 %

Saturated 1 g
+ Trans 0.2 g

7 %

Cholesterol

30 mg

Sodium

130 mg

5 %

Carbohydrate

25 g

8 %

Fibre

1 g

6 %

Sugars

6 g

Protein

3 g

Vitamin A

2 %

Vitamin C

10 %

Calcium

6 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Source of :
Calcium, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C
Good source of :
Manganese, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Halal | Kosher | Vegetarian

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