On a recent Saturday morning my son was begging for fresh baked muffins and who am I to deny him such a treat? I'd been want to make something with cranberries (one too many bags left over from Thanksgiving) so seemed like a good candidate. I have been enjoying a few new recipes from Danielle Walker's cook book Against All Grain. I modified this one a bit.
Orange Cranberry Muffins
Ingredients:
2 eggs at room temp
1/4 c. orange juice
2 1/2 c. almond flour
1/2 c. honey
1/2 c. coconut oil
1 tbsp coconut flour
2 tsp vanilla extract
1 tsp orange zest
3/4 tsp baking soda
1/2 tsp nutmeg
1/4 tsp sea salt
1 1/2 c. whole cranberries
Preheat oven to 350 degrees
Place a heatproof dish filled with 2 cups of water on the bottom rack of the oven. The steam bath increase the rise of the muffin and the almond flour from not browning, which ensures you have a fluffy muffin.
Place all ingredients, except for cranberries, in a high speed blender or food processor. I decided to try the blender for once to see how fast and easy it all comes together. Blend all together for 30 seconds at a time, scrape down the sides, then blend again until smooth.
Stir in the cranberries by hand gently.
Grease a 12-cup or 24-cup mini muffin pan lined with paper cups. The mini one is always our go to but this time I did both. Use mini ice cream scooper, filling each one 2/3 of the way full.
Place muffin pan on the center rack of oven and bake for 15-20 min, or until toothpick comes out clean. Based on the ingredients I would under bake the muffins to ensure they don't come out dry.
Enjoy...as seen by my taste tester.
r
Orange Cranberry Muffins
Ingredients:
2 eggs at room temp
1/4 c. orange juice
2 1/2 c. almond flour
1/2 c. honey
1/2 c. coconut oil
1 tbsp coconut flour
2 tsp vanilla extract
1 tsp orange zest
3/4 tsp baking soda
1/2 tsp nutmeg
1/4 tsp sea salt
1 1/2 c. whole cranberries
Preheat oven to 350 degrees
Place a heatproof dish filled with 2 cups of water on the bottom rack of the oven. The steam bath increase the rise of the muffin and the almond flour from not browning, which ensures you have a fluffy muffin.
Place all ingredients, except for cranberries, in a high speed blender or food processor. I decided to try the blender for once to see how fast and easy it all comes together. Blend all together for 30 seconds at a time, scrape down the sides, then blend again until smooth.
Grease a 12-cup or 24-cup mini muffin pan lined with paper cups. The mini one is always our go to but this time I did both. Use mini ice cream scooper, filling each one 2/3 of the way full.
Place muffin pan on the center rack of oven and bake for 15-20 min, or until toothpick comes out clean. Based on the ingredients I would under bake the muffins to ensure they don't come out dry.
Enjoy...as seen by my taste tester.
r
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