Cranberry-Lime Muffins

These are so so good! Mine were a little bitter on Day 2, which may have been because I used too much lime zest or they were undercooked, I'm not really sure, but I'm leaning toward the latter. Anyway, they're worth a try!

2 cups gluten-free all-purpose baking flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
zest and juice of two limes
2/3 c raw sugar
2/3 c soy milk
¼ c corn oil
2 egg whites
1 Tbsp vanilla
½ c craisins

Preheat oven to 325. Line a 12-cup muffin pan with paper liners.

Stir together the flour, baking powder, baking soda, and salt. Add the lime zest and juice, sugar, soy milk, oil, egg whites, and vanilla to the dry ingredients, stirring until the batter is smooth. Gently fold in the craisins until they are evenly distributed.

Pour ¼ c of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. When done, the muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Remove the muffins from the oven and let stand for 15 minutes, then transfer to a wire rack, and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.