Cranberry Muffins

Hi Friends,

I attempted to make 2 batches of these babies. They tasted Awesome but tended to crumble and fall apart very easy.

In the original recipe she uses shortening - which I REFUSE to use any longer so the first batch I tried coconut oil. The crumbled apart very easily.

The second batch I used butter - also tasted very good but crumbled less.

I think I figured out the trick to these. The second batch I used silicone muffin cups - like so... They pop out much easier.

You must let them  cool completely before trying to remove them from the cups - or pan that you use.

Then like most of the time with using these types of flours, REFRIGERATE them. They hold together great and taste even better cold - to ME anyway.

Printable Recipe

Ingredients:

1/2 c. + 1 Tbsp. Almond Flour
3 Tbsp. Coconut Flour
1/4 tsp. Sea Salt
1 tsp. Baking Powder
1/4 c. Non-Hydrogenated Shortening (I used coconut oil - or butter)
1/4 c. Xylitol or (Swerve)
2 Large  Eggs
1/4 c. Unsweetened Almond Milk
1/2 c. Fresh or Frozen Cranberries, Chopped

Directions: 

1. Preheat oven to 325 degrees F. With coconut oil, grease the bottom and sides of muffin tins.
2. In medium bowl, sift together almond flour, coconut flour, salt and baking powder. Set aside.
3. In smal bowl, with electric mixer on medium, cream shortening and sweetener until fluffy. About 5 minutes.
**Seriously - I just used my food processor - it was easier.
4. To shortening add eggs one at a time, mixing well after each.
5. With mixer on low, add half the flour mixture and half the almond milk, mix, then add remaining and mix again.
6. Fold in cranberries.
7. Spoon batter evenly into prepared muffin tins and bake 20-22 minutes.
8. Remove from oven and let cool in pan on then remove muffins from pan and refrigerate.

Makes 9 muffins
C/10 - F/2 - S/.05 each muffin.

Enjoy

by:  www.healthylivinghowto.com