Gluten Free Cranberry Orange Muffins
Rose Karlsen
​
Muffins:
-
½ cup butter, room temperature
-
½ cup sugar
-
¼ cup brown sugar
-
2 eggs, room temperature
-
½ cup plain yogurt
-
1 teaspoon vanilla extract
-
1 ¾ cup gluten free all purpose flour (Can substitute regular flour if desired)
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
½ teaspoon salt
-
¼ cup milk
-
4 drops Orange essential oil
-
1 cup dried cranberries
Glaze:
-
1 cup powdered sugar
-
2 tablespoons milk
-
1 teaspoon orange juice
-
2 drops Orange essential oil
​
​
Young Living Oils Used in this Recipe:
​
​
Directions
-
Preheat oven to 400 degrees. Spray 12 cup muffin tray with non-stick cooking spray or line with baking cups.
2. In a stand mixer or large mixing bowl, cream the butter and sugars for 3-5 minutes until light and fluffy. Add eggs, yogurt, vanilla, and essential oil and mix well.
3. Add the flour, baking soda, baking powder, and salt and mix until thick batter forms. Gently fold in dried cranberries. Spoon batter into prepared muffin tin, filling each cup ¾ full. Bake for 22 to 24 minutes.
4. Prepare the glaze in a small bowl by mixing powdered sugar, milk, orange juice, and essential oil together. Let the muffins cool before glazing.
​
