December’s Muffin of the Month

From the Kitchen of Amy Rothenberg ND

I like these muffins for breakfast with nuts or cottage cheese & raisins and a cup of tea. But they also make a great holiday gift to bring a host or hostess when you go visiting. You can find muffin boxes with clear cellophane window on top, and wrap with a festive ribbon. Yum!


  • 2 cups gluten free flour mix, I use Red Millbigstock Tempting Cranberry Orange Muff 2461186s
  • 2 teaspoons baking powder
  • 1 teaspoon salt or less
  • 1/2 cup sugar
  • 2 eggs
  • 2-3 tablespoons organic orange zest
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy milk
  • 3/4 cup olive oil
  • 1 cup fresh or frozen cranberries (don’t thaw if frozen!)

Mix together the dry ingredients in one container.

Mix together the wet ingredients in another container.

Combine until just mixed & pour in cranberries, mix briefly. The batter will be very dense and seemingly oily but don’t worry. They bake right up at 325 degrees in your oven for 15-20 minutes - you know they’re done when a toothpick comes out clean.