Cranberry Sauce Muffins

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We love making homemade cranberry sauce for holiday meal: http://noexcusesglutenfreecookbook.blogspot.com/2010/11/american-classic.html.  Every time, we set aside some cranberry sauce in the freezer to use in our cranberry sauce muffins.  The Cranberry Sauce Muffin recipe is pretty much the same as making a blueberry muffin, but the cranberry sauce is layered in between two layers of batter.  Again, as always, when a recipe calls for "GF Flour Blend," you must use the flour blend from our cookbook (it is posted on this blog).  Enjoy!






Cranberry Orange Nut Muffins
 
1 ½ cups + 2 tablespoons GF Flour Blend
¼ cup + 2 tablespoons almond flour
1 teaspoon xanthan gum
1 tablespoon powdered egg whites
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs
½ cup milk
½ cup unsalted butter, melted
½ cup coarsely chopped pecans
½ cup homemade cranberry sauce, see Cranberry Sauce recipe
zest of one orange
2 teaspoons vanilla extract
Cream (for topping)
Sugar (for topping)
 
Preheat oven to 425°.  Butter a 12-muffin pan.  In a medium bowl, whisk together the GF Flour Blend, almond flour, xanthan gum, powdered egg whites, sugar, baking powder, and salt.  Stir in the pecans and orange zest.  Make a well in the dry ingredients and add the eggs, milk, melted butter, and vanilla extract.  Mix until the batter just comes together, making sure not to over mix.  Fill the muffin tins with half of the batter.  Spoon some of the cranberry sauce in each muffin well, then top with the remaining muffin batter.  Brush the tops of the muffins with a little cream and sprinkle with granulated sugar.  Bake in oven for 18-20 minutes, until nicely browned on the tops and sides.  Remove from the baking tin and allow to cool slightly on a wire rack.