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Wednesday, December 11, 2013

Cranberry orange Muffins Gluten Free

This are wonderful--light and full of flavor

Without the nuts it makes ten muffins. These are gluten free and also good for the SCD diet.

They are great just like they are; I may try reducing the butter next time to see if I can reduce the fat a bit, but they are grand!

2 1/2 cups of blanched almond flour

  • 1/4 teaspoon of salt
  • 3/4 teaspoon of baking soda
  • 2 eggs
  • 1/2 cup of honey (1/3 cup works well too if you like less sweet)
  • 3 tablespoons of melted butter or oil (2 tab also works)
  • 1 1/2 cups  or  you can use just 1 cup if you like of finely chopped cranberries (fresh or frozen)
  • 1 orange with 1/2 of the orange's peeling
  • 1/2 cup of walnuts (optional
  •  1/4 to 1/2 teaspoon of vanilla if desired (SCD diet's have to have vanilla without added sugar)

  • Directions:

    Mix dry ingredients.

     Place cranberries in processor and process fine or as much as you like. You can also chop by hand to the size you like. Next

     Take the orange and run 1/2 of the orange with the peeling included in a food processer until nice and smooth. Add the other 1/2 of the orange without the peel and mix well in the processer. 

    . Mix the rest of the wet ingredients--eggs, honey, melted butter and vanilla if using. Add these with your orange and cranberries to the dry ingredients.  Add nuts if desired.

    Bake in paper lined muffin tins at 325 F for 15-20 minutes until the muffins start turning golden on top and tooth pic comes out clean.

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