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As promised, my experience with Cranberry Orange Muffins
Date: 2019-09-21 11:13 pm (UTC)120 g oat flour (not sorghum)
70 g cup tapioca starch (not potato)
185g brown sugar (cut back 1/3 cup)
zest one orange
juice from that orange yielded only 3/8 c liquid, so topped up with 3/8 c applesauce to make 3/4 cup of liquid.
170 g frozen cranberries, thawed in three changes of hot tap water than drained.
I lack your awesome arm power, so I beat the wet in my stand mixer with the paddle, whisked the dry and added it to the wet in four stages.
The batter definitely stood on its own, and stayed there.
Mine didn’t rise a lot, so they ended up ugly. They were starting to char a little at 20 minutes — I’m blaming oat flour, which tends to brown faster.
No problem eating them. Chewy, flavorful, and thanks to the tartness of cranberries and cutting back the sugar they are my kind of not-particularly-sweet.
I’m thinking of trying them with cornmeal next time! I'm also pondering doing an apple-cranberry version, Instead of applesauce, I'd use the peeler to make apple ribbons.