November 12, 2018
An easy, festive recipe perfect for the holidays. These muffins are made with freshly squeezed orange juice and zest, then finished off with organic cranberries. This recipe can be adjusted to be paleo or dairy free.
Gluten Free, Grain Free, Paleo Friendly
2 cups Super-Fine Almond Flour, blanched whole almonds
1/2 tsp Baking Soda
1/8 tsp Organic Sea Salt
Zest of 1 Organic Orange
3 Pasture Raised Eggs
1/4 cup Organic Local Honey
2 tbsp Clarified Butter/Ghee or coconut oil, melted
2 tbsp Fresh Orange Juic
1/2 cup Fresh Cranberries
1Heat oven to 325 degrees. Line muffin tin. I prefer to use the Unbleached Large Baking Cups by If You Care.
2Wash orange. Zest orange into a separate bowl. I use this amazing tool, the OXO Good Grips Zester and Grater, that saves me so much time! Set aside.
3Squeeze orange juice. Here is a juicer similar to mine: Glass Citrus Juicer. Set aside.
4Mix dry ingredients and zest in a large bowl. Combine wet ingredients in a medium bowl. Add wet mixture to dry. Fold in cranberries.
5Pour batter into prepared muffin tin until each cup is 3/4 full.
6Bake for 20 to 25 minutes or until toothpick inserted into middle comes out clean. Cool on wire rack.
To make this recipe dairy free, substitute coconut oil for the ghee.
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