Gluten free modification to a published recipe as printed in the December 2005 Taste for Life magazine - Sunflower Market (www.sunflowermarkets.com)
From Willow Stream, the spa at the Fairmont Scottsdale Princess
2 Cups Carol Fenster's gluten free flour mix or your favorite gluten free mix
1 teaspoon Xanthan Gum (omit if using a commercial gluten free mix that contains Xanthan or Guar gum)
1-1/4 Cup sugar (1/4 cup brown sugar or English molasses sugar [source: Trader Joe's] and 1 cup white sugar)
1-1/2 Tablespoons baking powder
1/2 to 1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 Cup light olive oil or canola oil (Could be less)
1 Cup plain non-fat yogurt
1/4 Cup water
2 teaspoons vanilla
Grated zest of 1 orange (Could be 2 oranges for more taste)
1 Cup fresh or frozen cranberries (coarsely chopped is best. Can be whole but will leave big wet spots in your muffins.)
1/2 Cup fresh orange segments, chopped and drained (Remove membranes between segments.) Use the juice for another recipe.
Preheat oven to 375° F and line muffin pan with muffin papers. Combine and mix dry ingredients. Combine and mix wet ingredients except orange zest cranberries and orange segments. Stir the mixed wet and dry ingredients until just combined. Add orange zest, cranberries and orange segments and stir until just combined. Fill muffin cups 3/4 full. Bake 15 - 20 minutes, until center springs back when pressed.
Variations: Add 1/2 Cup raisins and/or 1/2 Cup chopped nuts. You can also add 1/2 Cup coarsely chopped bananas - Manzanas are the best.