ORANGE CRANBERRY MUFFIN

My daughter loves orange… and anything that has orange flavour.  She has been asking me to make orange cup cakes for a very long time and today I had the drive to please her.  The muffins came out very good and everyone liked it so much especially my daughter you simply loved the tart, tangy cranberries.  I got the recipe from here, made slight changes and yummy cup cakes were ready to serve.

INGREDIENTS
All purpose Flour	2 cups
Brown Sugar	1 cup
Baking Powder	2 tsp
Flax Seed Powder	1 tbsp
Warm Water	3 tbsp
Orange Juice	2/3 cup
Water	1/3 cup
Cranberries (Coarsely chopped)	2/3 cup
Walnuts (Coarsely chopped)	1/2 cup
Orange Zest	Of 1 full orange
Vegetable OIl	1/3 cup

 

METHOD

• Preheat the oven to 190° C and grease or line muffin tray with muffin liners.
• Sieve flour and baking powder together into a big bowl.  Mix in brown sugar.
• Mix warm water and flax seed together and set aside for about 5 minutes.  After 5 minutes, beat it well to make a gooey paste.
• Squeeze out 2/3 cup of fresh orange juice and mix in water to make it 1 cup measure.
• Now beat all the wet ingredients together – orange juice, flax seed, oil and orange zest.
• Slowly fold in the dry ingredients to the wet ingredients.  Also fold in cranberries and walnuts.
• Spoon the batter to the prepared muffin tray and bake it for about 20 minutes or until the inserted toothpick comes out clean.
• Transfer the muffins to a cooling rack to cool.

NOTES

• I used self raising tapioca gluten free flour, hudson canola oil, dried cranberries and fresh orange juice.
• If you use egg, then beat 2 eggs in place of flax seed.
• You can use white sugar instead of brown.