How To Bake Gluten Free, Vegan, Cranberry-Orange Muffins

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For more about our gluten free recipes, that are vegan, low glycemic, and delicious go to - http://mockingbirdbakery.tumblr.com/This week we have another gluten free recipe idea to share! We'll be baking healthy and filling Cranberry-Carrot Muffins! They're packed full of nutrients and their hint of spice makes them perfect for winter mornings. These muffins are a vegan food, gluten-free, nut-free, low-glycemic, and so good! For a recipe book from this episode go here: http://issuu.com/mockingbirdbakery/docs/mocktv_recipebook_2/1HOW TO MAKE CRANBERRY-CARROT MUFFINS:* This recipe makes 18 regular muffins or 40-48 mini muffins, depending on the size of the mini muffin tin.Tools you'll need: muffin tins / muffin tin liners / 2 large bowls / knife / grater / juicer / whisk / spatula or spoon / wooden toothpick / wire cooling rack Ingredients:1 cup sorghum flour¾ cup garbanzo/chickpea flour (or you can use "garfava" flour, which is a blend of garbanzo and fava beans)½ cup flaxseed meal1 teaspoon cinnamon¾ teaspoon baking powder¾ teaspoon baking soda½ teaspoon sea salt¼ teaspoon nutmeg1 cup warm water½ cup sunflower oil1 cup packed finely grated carrots1 cup dried cranberries (or other dried fruit) + an extra handful to sprinkle on top if you'd like the muffins to look extra tasty!½ cup coconut sugar ¼ cup pure maple syrup1 medium orange, for the juice and zest (or use 1 tablespoon orange juice)Instructions:1. Start off by lining or greasing your muffin tins. Preheat your oven to 350F.2. Whisk the first section of ingredients (sorghum flour through nutmeg) in a large bowl.3. Zest and juice the orange into a large separate bowl. Mix in the remaining ingredients.4. Pour the flour mixture in a bit at a time and stir until just combined.5. Scoop ¼ cup batter into each muffin cup if you're making regular muffins. If you're making mini muffins scoop 1-2 tablespoons into each muffin cup, depending on the size of the tin. I used a very mini muffin tin so only needed 1 tablespoon per cup. Sprinkle a few cranberries over each cup of batter to make for better presentation after they're baked!6. Bake regular muffins for 25-30 minutes (I baked mine for 27 minutes) and mini muffins for 15-20 minutes (I baked mine for 17). The muffins are done when the tops bounce back when touched and when a wooden toothpick inserted into the middle comes out clean.7. Let cool a few minutes in the tin then transfer to a wire cooling rack to let cool the rest of the way. (Or scoop them out and eat them while they're still warm and crumbly!)+ Here's a great tip my Mom taught me: If you don't have enough batter to fill every muffin cup, put a little bit of water in each empty cup. This will help the muffins bake evenly!Let us know what you think and how it goes trying out these recipes! If you have any suggestions for what you'd like to see us make, leave it in the comments section. Keep an eye out for new episodes every Monday. Thanks for watching! Music: All music provided by: www.incompetech.com Composed by: Kevin MacLeodSong: Quasi MotionFollow us on: Facebook - facebook.com/mockingbirdbakery Instagram - @mockingbirdbakeryTumblr - mockingbirdbakery.tumblr.comTwitter - @mockingbirdbkryOfficial Site - mockingbirdbakery.netCameras: Canon 5D Mk2Canon 6D

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