Ingredients:

2 cups cranberries
3/4 cup sugar
1/2 cup pecans, toasted
2 tsp grated orange zest
1 3/4 cup + 2/3 cup your favorite flour blend
1 T baking powder
1/2 tsp salt
1/4 tsp xanthan gum
8 T unsalted butter, melted and cooled
1/2 cup plain whole milk yogurt
3 large eggs
2 T turbanado sugar

Directions:

  1. Use your food processor to pulse cranberries 4-5 times in a food processor until they are coarsely chopped.  Set aside.
  2. Process sugar, pecans, orange zest 10-15 seconds in the now empty food processor until it’s like coarse sand.
  3. Add flour, baking powder, salt, and xanthan gum and blend 5-10 seconds.
  4. Wisk melted butter, yogurt and eggs together in a large bowl. Add to the food processor and blend for 30 seconds, until well combined.
  5. Transfer back to the large bowl and fold in the cranberries. The batter will be thick, cover it with plastic wrap and let it sit for 30 minutes.
  6. Adjust rack to the middle and preheat the oven to 400 degrees.
  7. Grease or paper a 12-muffin tin. Evenly distribute the batter and sprinkle turbanado sugar on top.
  8. Bake 16-20 minutes and rotate half way through.
  9. Let the muffins cool for 10 minutes and then remove from the tin to cool on a wire rack.