Name: Gluten-Free Cranberry-Orange-Pecan Cornbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: About 1½ to 2 dozen muffins
Ingredients: 2 cups (320 g) gluten-free all-purpose flour mix; 1 cup (140 g) fine-grind cornmeal (I used Arrowhead Mills); 2½ teaspoons baking powder; ¾ teaspoon salt; ⅛ teaspoon baking soda; ½ cup (60 g) dried cranberries; ½ cup (60 g) toasted pecans, chopped; 8 tablespoons (115 g) unsalted butter, at room temperature; 1¼ cups (250 g) sugar; 3 large eggs; 1¼ cups (300 ml) milk (I used almond milk, but you can use whatever you like); ¼ cup (60 ml) orange juice (preferably fresh-squeezed); 1 tablespoon pure vanilla extract; 2 teaspoons orange zest