Hi here is my latest recipe for some gluten-free old-fashioned orange muffins. These are very similar to the orange muffins that we used to sell at the Swedish Italian bakery that I used to work in as a teenager, but without the added food dye! Or the gluten. Or the refined sugar. These came together very quickly and are so tender and delicate. Enjoy! Excellent for coffee time!
Preheat the oven to 375°. Use paper liners or grease a muffin tin for 12 regular size muffins.
Here are the ingredients:
1/2 cup granulated maple sugar
1/2 teaspoon orange extract and 1/2 teaspoon vanilla extract
1 3/4 cup of a one to one gluten free flour, I used Bob’s Red Mill
2 1/2 teaspoons baking powder
1/4 teaspoon sea or real salt (no table salt)
Two large eggs, whisked
1/3 cup melted Kerrygold salted butter
A generous 1/3 cup of sour cream or plain unsweetened Greek yogurt
1/4 cup milk of your choice- I use unsweetened almond milk
1/2 cup orange juice
Combine sugar, butter, vanilla and orange extract. Add in the whisked eggs, the sour cream or yogurt, the orange juice, and the milk and combine. In a separate bowl mix together the flour, baking powder and salt. Add your dry ingredients to your wet ingredients and mix. No need to over mix. Divide batter evenly between 12 muffin cups. Top each with granulated organic sugar or a little bit of granulated maple sugar for a nice crunchy crusty muffin top. Bake 15 to 20 minutes or until a toothpick inserted in the center of each muffin comes out clean.