Cranberry Relish Muffins

UPDATE: I've since revised this recipe into a tastier and moister Cranberry Relish Muffin recipe. Click here for the new and improved recipe!

This is another recipe I concocted this afternoon. I wasn't sure how well it would turn out, but they are DELICIOUS!! The different flavors are really apparent in every bite. Yum!

·1½ cups GF all-purpose flour
·1 tsp xanthan gum

·½ cup sugar

·½ tsp salt

·1½ tsp baking powder

·½ cup canola oil

·2 eggs

·1½ tsp cinnamon

·¼ tsp nutmeg

·1 TBS orange zest

·1½ cup homemade cranberry relish or sauce (I used my Grandma's recipe at the end of this post)

                               

Preheat oven to 350˚. Line 12 muffin cups with liners or coat with non-stick spray. In a large bowl, mix all ingredients except cranberry relish until well-blended. Fold in cranberry relish. Spoon batter into muffin cups and bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cranberry Relish

·1 naval orange
·1 apple (Gala, Braeburn, or Fuji)

·1 bag of fresh cranberries

·½ cup sugar

                               

Chop orange and apple – leave skins on but remove seeds.  Rinse cranberries and remove any mushy berries.  Pulse fruit together in a food processer  Add sugar and pulse until well blended.