Cranberry Wheat-Free Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I tried this recipe as it doesn't have any wheat or dairy. The muffins turned out delicious. I cut back on the honey to 1/3 cup and the recipe turned out fine. I did have to cook them about 10 minutes longer than the recipe says to. This recipe was in the Costco Connection newsletter as an excerpt from a cookbook called Grain-free Gourmet . Ingredients:
3 cups almond flour (ground blanched almonds, also known as almond meal) |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 1/2 cups cranberries (fresh or frozen) |
1/2 teaspoon vanilla extract |
1/2 cup honey |
3 eggs |
Directions:
1. Preheat oven to 325 degrees F.
2. Line muffin tin with large baking cups.
3. Combine the almond flour, baking soda, salt and cinnamon in a bowl.
4. Combine vanilla, honey and eggs, in another bowl, then stir cranberries into this mixture.
5. Add the dry ingredients to the wet and mix well.
6. Evenly fill each baking cut with the batter.
7. Bake for 18 to 20 minutes (may have to cook additional 10 minutes until toothpick inserted into muffin comes out clean.
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