February 16, 2012

A Barely Sweet Treat - Cranberry Citrus Muffins

These are treats.  Not terribly paleo, but they are made with mostly almond flour and good ingredients and a mere 1/2 cup of sugar for 12 muffins.  I think I can live with that.  They turned out moist and delicious. The citrus additions add just enough sweetness to counteract the pop of the tart cranberries in your mouth.  
1 cup gluten-free flour (I used Pamela's but you could experiment with all almond)
1 1/2 cups almond flour (you could experiment with more almond flour and baking powder)
1/2 cup granulated sugar
1 Tablespoon grated orange peel
2 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum (I use psyllium powder which works the same way or you could leave both out)
1 teaspoon unflavored gelatin powder
1 teaspoon salt
1 cup citrus juice (I used a mix of orange, lemon, lime)
2 large eggs
1/4 cup butter, melted (or coconut oil)
1 to 2 cups whole cranberries

Preheat oven to 350 degrees F. Grease a non-stick muffin pan or use liners.
Combine dry ingredients in a large mixing bowl. Mix in the juice, eggs, butter; Blend until thoroughly moistened. Mixture is thick. Fold in cranberries. Spoon batter into muffin cups. Fill to the top. Makes 12 muffins. Bake for 20-25 minutes. Remove from oven and let cool slightly. EAT!

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