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Lemon-Cranberry Muffins
Used with permission from the new cookbook
Everyday Grain-Free Gourmet by Jodi Bager and Jenny Lass
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Makes 12 regular or 30 mini muffins
2½ cups (625 mL) almond flour
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
3 large eggs
1 tsp (5 mL) PURE VANILLA EXTRACT (page 36)
½ cup (125 mL) honey, warmed
¹⁄3⅓cup (75 mL) freshly squeezed lemon juice
1 cup (250 mL) fresh or frozen cranberries, chopped
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Instructions
- Preheat the oven to 310°F (155°C) and line a muffin or mini muffin tin with baking cups.
- Combine the almond flour, baking soda, and salt in a bowl.
- Mix together the eggs, vanilla, honey, and lemon juice in another bowl.
- Add the dry ingredients to the wet and stir until combined.
- Mix in the cranberries.
- Half-fill each baking cup with batter.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 to 20 minutes.
These deliciously sweet yet tart muffins are a favorite. Eat them on the run or warm them up at home and enjoy them with a pat of butter.
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
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Vancouver Events
The following is a list of various Vancouver food, wine, music and sporting events that occur on an annual basis: The Eat! Vancouver Food and Cooking Festival, Fraser Valley Food Show, Dine Out Vancouver, Whistler Cornucopia, Taste of Yaletown, Vancouver International Wine Festival, Vancouver Symphony Orchestra, Vancouver Jazz Festival, B.C. Lions Football and Vancouver Canucks Hockey. more |
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