Cranberry Lemon Muffins
Indulge in the wholesome goodness of these delectable cranberry muffins, bursting with sweet and tart flavors. These moist and tender treats are made with blanched almond flour and studded generously with dried cranberries. Serve them warm for a delightful morning treat or an afternoon snack.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- ½ cup grapeseed oil or vegan shortening
- 3 eggs
- ½ cup agave nectar or honey
- 1 teaspoon lemon zest
Instructions
- In a large bowl, combine almond flour, salt, baking soda and cranberries
- In a small bowl stir together oil, eggs, agave and lemon zest
- Stir wet ingredients into dry
- Spoon batter into a paper lined muffin pan
- Bake at 350°F for 25-30 minutes
- Cool and serve
Yield
Makes 12 muffins
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