Beth’s Gluten-Free Cranberry Sauce Muffins (TDAY Leftovers!)

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BETH’S GLUTEN-FREE CRANBERRY SAUCE MUFFINS
Makes 12 muffins

INGREDIENTS:
2 eggs
1/3 cup (60 g) brown sugar
1/3 cup (80 ml) olive oil
1 tbsp (15 ml) orange zest
½ cup (120 ml) cranberry sauce
2 cups (480 ml) Gluten Free Flour*
2 tsp (10 ml) Rumford Baking Powder (Gluten Free!)
1 tsp (5 ml) salt
1 tsp (5 ml) pumpkin pie spice
½ cup (120 ml) water
½ cup (120 ml) chopped raw pecans

FAVORITE BRANDS OF GLUTEN FREE FLOUR:
Bob’s Red Mill http://amzn.to/1HIzuBa
Trader Joe’s http://amzn.to/1pva7wJ
King Arthur http://amzn.to/1z1VSQ7

FAVORITE NON-STICK MUFFIN PAPERS
http://amzn.to/1v0TDx5

METHOD:
Preheat oven to 400F/200C.

In a large bowl combine eggs, brown sugar, oil, orange zest and cranberry sauce. Whisk to combine.

In a smaller bowl combine the flour, baking soda, salt, pumpkin pie spice. Mix with a fork to combine.

At the flour mixture to the egg mixture just until combined. Then add the water. Mix to combine.

Let batter sit for 5 minutes for the baking soda to activate.

Place muffin papers in a muffin tin. Spoon batter ¾ of the way full. Top with pecans. Bake for 10-12 minutes until risen and golden brown.

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