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
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.