2 cups Gluten-free all-purpose baking flour
2 teaspoons Guar Gum
2 teaspoons baking powder
1/4 teaspoons ground cinnamon
3/4 teaspoons salt
1/2 cup coconut oil, melted
1 cup raw cane sugar + more for sprinkling
2 extra large eggs
1 Tablespoon Cointreau orange liqueur
3/4 cup water
2 cups fresh chopped cranberries
Zest from one large orange (reserve juice for glaze)
1 cup powdered sugar
3 Tablespoons freshly squeezed orange juice
Preheat the oven to 190° C. Line a 12-cup muffin tin with paper liners.
Wash whole cranberries in water and pick out any bad ones to discard.
Roughly chop the cranberries on a cutting board. Then rinse again and strain to remove water.
In a large mixing bowl, mix together the dry ingredients: gluten-free all-purpose flour, baking powder, guar gum, cinnamon, and salt. Add coconut oil, sugar, eggs, Cointreau and water. Use a fork or mixer to combine all the ingredients well.
Add the orange zest and fold in the cranberries. Using an ice cream scoop, add the batter into each muffin cup.
Bake for 30 minutes or until a toothpick in the centre comes out clean. Let cool on a cooling rack.
Add the powdered sugar to a measuring glass. Use the zested orange to make freshly squeezed orange juice. Add to the powdered sugar and whisk until well-blended.
After muffins cool a bit, remove the paper liners and place on a rack over parchment paper.
Drizzle with the orange glaze.