Citrus Glaze Cranberry Muffins/Loaf

Cranbarries are perfect for any season but it's extra special serves for breakfast in the morning with a cup of warm drink.   The tanginess of fresh cranberries lends to a refreshing finish with the touch of citrus zest.


1 3/4 cup Lorraine’s Gluten-Free All Purpose Flour

1/4 cup dry milk powder*

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1 cup granulated sugar

1/3 cup vegetable oil

1 1/2 teaspoons vanilla extract

2 tablespoons orange or lemon zest

For Cranberries:

1 tablespoon juice of lemon or orange

1 tablespoon cornstarch

1 cup cranberries, chopped

Citrus Glaze Ingredients:

1 cup powdered sugar

2-3 tbs orange or lemon juice

1 tsp orange or lemon zest


Dry Milk Powder is for tender loaf, can be substituted with 1/4 cup Lorraine's Gluten-Free All Purpose Flour instead of dry milk powder.



Oven Temperature:

Preheat Oven to 350˚F

Bake Time:

45 to 55 minutes until toothpick comes out clean.

Lightly butter a loaf  pan and set aside. Rinse cranberries, drain well and roughly chop.  Add 1 tablespoon orange or lemon juice and 1 tablespoon cornstarch.  Mix well until all the cornstarch has been absorbed. Set aside. In a small bowl, combine dry ingredients except sugar and whisk. In a separate bowl, beat sugar and wet ingredients on high speed 5 min, or until light in color and thick. Add dry ingredients to wet ingredients and beat until just combined.  Do not over mix! Add chopped cranberries to the batter and fold until evenly distributed. Pour into prepared pan and BAKE Let cake rest in the pan 15-20 minutes before removing from the pan to cool until room temp or just warm. While loaf is cooling, mix Citrus Glaze ingredients together. Drizzle on top once the loaf cools.

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