Orange Cranberry Muffins

11 Reviews
100% would make this recipe again

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

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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

per 1 serving (70 g)

Amount

% Daily Value

Calories

220

Fat

12 g

19 %

Saturated 1.1 g
+ Trans 0.2 g

7 %

Cholesterol

30 mg

Sodium

130 mg

5 %

Carbohydrate

25 g

8 %

Fibre

2 g

7 %

Sugars

6 g

Net Carbs

23 g

Protein

3 g

Vitamin A

1 %

Vitamin C

10 %

Calcium

6 %

Iron

4 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives 0
Fats 2
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (11 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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