Low FODMAP Classic Cranberry Orange Muffins

Total time37 min

Prep time15 min

Cook time22 min

Low FODMAP Classic Cranberry Orange Muffins

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
1 tbsp orange zest (from about 1 large orange)
2 large eggs
¾ cup whole milk
⅓ cup fresh orange juice (from the zested orange)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1 1/3 teaspoons per serving, so it is likely fine.
½ cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, halved
Ingredient note
A serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
2 tbsp granulated sugar, for topping

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar. Add the orange zest and rub it into the dry ingredients with your fingertips until fragrant and evenly distributed.

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