Cranberry Relish Muffins - New and Improved Recipe!

At the end of 2010 you may remember I concocted my own Cranberry Relish Muffin recipe (click here for original recipe). The muffins were great the first day, but after they set overnight they became dry and crumbly. (Looking back, how dry they look in the picture should have been a sign!) I tweaked the recipe a bit before I posted it on my blog, but I still wasn't completely satisfied.

This morning I tweaked the recipe again, and I think I finally have the perfect Cranberry Relish Muffin recipe! They are SO moist and have the perfect muffin texture. Definitely better than Udi's GF Muffins! I love the flavor profile in this batch of muffins, but I'm still crossing my fingers that I won't wake up tomorrow with dry and crumbly muffins. I'll keep you posted.

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

·½ cup sugar

·½ tsp salt

·1½ tsp baking powder

·½ cup canola oil
·¼ cup milk

·2 eggs

·1½ tsp cinnamon

·¼ tsp nutmeg

·1 TBS orange zest (use less if your cranberry relish already has a good orange flavor)

·1 cup homemade cranberry relish or sauce (Click here for my Grandma's Cranberry Relish recipe)
·A few pinches of brown sugar

                               

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 sprinkle the tops of each muffin with a little bit of brown sugar. Bake 20 minutes, or until a toothpick inserted in the center comes out clean.

UPDATE: 2 and 3 days later, the muffins are NOT dry and crumbly!! Finally a successful recipe! :)

I've also shared this recipe on: Seasonal Sundays