Cranberry Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 1/2 cup dried cranberries
o 1 cup hot water
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 1 teaspoon cinnamon
o 1 teaspoon nutmeg
o 1/2 teaspoon ginger
o 1 teaspoon baking soda
o 4 teaspoons baking powder
o 1 orange zest
o 8 seedless Medjool dates or 16 smaller dates
o 1/2 cup orange juice
o 1 teaspoon vanilla extract
o 1 cup unsweetened applesauce

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Place the cranberries in the hot water. This will re-hydrate them and allow them to plump.
3. Mix the flax seed and water. Let the mixture sit. It will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
6. Add the sorghum flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and zest from the orange to the mixing bowl. Mix a couple of seconds until ingredients are incorporated. Last time I made these, I increased the baking powder from 2 to 4 tablespoons. I think this helped produce a lighter result.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.

8.  Add 1/2 cup applesauce to the dates.  Process until the dates are well broken up.   
9. Add the flax seed, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture. While the processor is running, add the orange juice.  
10. Mix the wet ingredients into the dry. Stir just enough to incorporate.
11. Add the cranberries. Mix to incorporate.
12. Divide the dough evenly into the muffin tins.
13. Cook 20 minutes until the top is firm.
14.  Let sit in pan for 5-10 minutes then turn out on wire rack.