Cranberry-Pecan mini muffins

2 cups Bob's Red Mill Gluten-Free Flour Mix
1 1/2 tsn xanthan gum
1 tbsn baking powder
1/2 tsn sea salt
2 tbsn finely shredded orange zest (2-3 seville oranges)

1/2 cup honey
1 egg
1/4 cup olive oil
about 1/2 cup each: (totaling 1 cup)
fresh squeezed orange juice (I use seville oranges) and unsweetened almond milk (vanilla or original)

3/4 cup toasted pecans (chopped)
1 cup whole unsweetened cranberries + 1/4 cup finely chopped

Preheat oven to 350 degrees F
Prep mini muffin pan by coating each muffin cup with olive oil.
In a mixing bowl combine the flour, xanthan gum, baking powder, salt and orange zest.
Add honey, egg and olive oil. Mix well.
Add the orange juice and almond milk. Mix well. Scraping sides of bowl.
Add pecans and cranberries. Mix well.
Fill mini muffin pan.
Bake 14 minutes.
Rising will be minimal.
Mini muffin tops will have a tinge of golden brown.

Enjoy!