Recipe:
recipe slightly altered from SweetiePie find great GF/DF ideas on her blog2 cups of flour (1 cup almond and 1 cup Bob's red mill multipurpose gluten free flour) This is what I like to do when baking to get a less corse texture but still get the protein rich almond flour goodness!1/2 teaspoon salt
1 teaspoon baking soda
1 cup fresh cranberries
1/4 cup oil ( I also mixed 1 part olive oil and 1 part cinnamon flax oil for extra DHA)
3 eggs or 1/4 cup applesauce per egg
1/2 cup sugar or agave nectar
zest and juice of one lemon
Preheat oven to 350 degrees and prepare a 12 cup muffin pan.
Combine the eggs, sugar, oil, lemon zest and juice and mix well. Add the dry ingredients and stir, then fold in the cranberries. If you are using frozen cranberries, defrost them by rinsing in hot water. The batter will be very wet and look different from most of the muffin batters you may be used to. Fear not. Divide into the muffin tin and bake for 25 minutes or until golden brown. A toothpick inserted in the middle of a muffin should come out clean when they are done. These muffins will not puff up and be as light and airy as others, but they will be super moist and very tasty.
