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1
Preheat oven to 350 degrees.
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2
Line a 12 cup muffin tin with paper liners and lightly mist with a gluten free cooking spray or oil.
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3
Set aside.
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4
In the large mixing bowl to a stand mixer, beat together the butter, yogurt and sugar until smooth and thoroughly combined.
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5
Beat in eggs.
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6
Add 1/2 cup of the gluten free rolled oats to a food processor bowl and blend until finely ground.
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7
The 1/2 cup of ground oats should measure approximately 1/4 cup.
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8
Place the remaining oats and orange zest in a small bowl.
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9
Measure the juice from the orange.
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10
It measure 1/2 cup.
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11
Pour the 1/2 cup juice over the oats and allow to rest for 10 to 15 minutes to soften.
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12
Whisk together the oat flour, flour blend, baking powder, xanthum gum and salt.
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13
Add to butter mixture and beat just until combined.
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14
Stir in the softened oats, orange juice and dried cranberries.
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15
?Spoon mixture into prepared liners and bake in preheated oven 20 to 25 minutes.
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16
Remove from pan and allow muffins to cool completely on a wire rack before glazing.
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17
To make the glaze sift the powdered sugar into a bowl.
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18
Add zest and just enough of the orange juice to make a smooth glaze.
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19
When the muffins are completely cool glaze lightly and enjoy.
