I made it through my first holiday season gluten free. It was hard. I won't lie. I couldn't get the peppernuts right. I couldn't taste the sugar cookies that my niece and nephew decorated and I missed that. But, I tried to focus on what I did eat and it was wonderful and sweet. And that made this holiday great. I had energy to shop and cook and I was actually there for my family. I wasn't in a fog and I wasn't in pain. The gluten free meals my mom and mom-in-law cooked for me this year were by far my favorite gifts.
I thought I should start the new year with the first meal of the day. That's more of a technicality since I've been eating these at all times of day and even made them for dinner last night. Whoever first put cranberry and orange together is freaking genius. The recipe I based these on is in my baking bible. It's just a generic muffin recipe that works with anything.
Cranberry Orange Muffins
1 3/4 cup Pamela's Products baking mix
1/3 cup sugar
1 t baking powder
1/8 t salt
1/4 cup chopped dried cranberries
1 T orange zest
1 egg
3/4 cup milk
1/4 cup oil
Preheat oven to 350. Combine dry ingredients in a medium size bowl. Add cranberries and coat them well with the mix. Stir in the orange zest. Combine egg, milk and oil in a separate bowl. Add all at once to dry ingredients and stir until just combined. Spoon into greased muffin tins. Bake about 10-15 minutes or until lightly golden.
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