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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more liquidy than usual they will sink just a tad after you remove them from the oven. View the full recipe at /2008/02/05/cranberry-lemon-muffins/ Ingredients:
2 cups blanched almond flour (bob's red mill blanched almond flour will not work!) |
1/2 teaspoon celtic sea salt |
1 teaspoon baking soda |
1 cup dried cranberries |
1/2 cup grapeseed oil |
3 eggs |
1/2 cup agave nectar |
1 teaspoon lemon zest |
Directions:
1. In a large bowl, combine almond flour, salt, baking soda and cranberries.
2. In a smaller bowl stir together oil, eggs, agave and lemon zest.
3. Stir wet ingredients into dry.
4. Spoon batter in lined muffin tins.
5. Bake at 350 degrees for 25-30 minutes.
6. Cool and serve.
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