Sunday, June 9, 2013

Cranberry Lemon Muffins

Gluten Free/Grain Free

We love a muffin for breakfast. I mean besides biscotti what’s better than a muffin to go along with coffee? I especially love muffins that are quick and can be prepared before the King Dad leaves for work. I like to believe that sending him off to work with warm muffins in hand, makes him love me a bit more and potentially ignore the crazy that I’m certain to express at some point in the day.

So make your family love you a bit more…or heck, love yourself and go make a muffin!

And the best part, is that the guilt is minimal to none, since these are grain free, high protein and only sweetened with honey. My hope is that these also make YOU love me a bit more .



What you need:
1 cup blanched almond flour, packed
2 TBLS honey, organic, raw
2 eggs, organic, free range
Zest of one lemon, organic
1 TBLS freshly squeezed lemon juice, organic
1/2 tsp vanilla extract, organic
1/2 tsp apple cider vinegar, raw
1/4 tsp baking soda
1/2 cup rehydrated, dried cranberries * ( see below for rehydration process)

What you do:
Preheat oven to 350 degrees.

*Rehydrate cranberries: Bring a small pot of water to a boil, turn off heat and soak dried cranberries in water for 3 minutes. Drain and set aside.

Mix all ingredients, except rehydrated cranberries, in a mixing bowl. Then fold in rehydrated cranberries.

Pour into muffin pan using liners. Bake for 18 to 20 minutes. Makes 6 muffins.



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