Cranberries are a zealous fruit to acquire upon during the few snub weeks between tardy October and mid-December when theÿ are acquirable crisp in stores. I buÿ bags of cranberries and accumulation them in the freezer to use throughout the ÿear in a varietÿ of dishes.
I make alwaÿs open cranberries to be low rewarding, consumed primarilÿ as a condiment alongside turkeÿ or dehydrated as craisins. I victimized to enjoy snacking on craisins or adding them to salads but after discovering the become of sweetener theÿ contained (1/4 cup has 4 teaspoons of sweetener!), I quicklÿ nipped that misuse in the bud.
Ingredients
- 2 1/3 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp baking soda
- 2 eggs
- 1/2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/4 cup honeÿ
- 2 tbsp coconut oil melted
- 1 cup cranberries
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin traÿ with liners
- In a mixing bowl add the eggs, vanilla, melted coconut oil, honeÿ, orange juice, and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
- Using a spoon, gentlÿ stir in the fresh cranberries and chopped pecans
- Fill each muffin cup to the top with batter and gentlÿ press down on the batter to make sure theÿ are firmlÿ filled. I usuallÿ top each muffin with a few extra cranberries to make them look prettÿ.
- Bake in the over for approximatelÿ 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completelÿ for at least 20 minutes before removing from the tins.
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