Cranberry Sauce Muffins (Gluten Free)

• 1 cup flour (gluten-free blend)
• 1/2 cup whole-grain flour (gluten-free blend)
• 1 cup old fashioned oats (gluten-free)
• 1/3 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• 1 1/2 cups whole berry cranberry sauce
• 1/2 cup whole milk yogurt
• 1/3 cup coconut oil, melted and cooled slightly
• 2 eggs
• 1/2 teaspoon orange extract

1. In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
2. In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
3. Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
4. Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.

flour, wholegrain flour, oats, brown sugar, baking powder, baking soda, salt, orange zest, ground cinnamon, cranberry sauce, milk yogurt, coconut oil, eggs, orange extract

Taken from www.food.com/recipe/cranberry-sauce-muffins-gluten-free-531598 (may not work)