CINNAMON SPICE CRANBERRY MUFFINS Free of oil, grains and gluten!
4 C Almond Flour
1 C Coconut Sugar
2/3 C Arrowroot Flour
½ C Potato Starch
1 – 1 ½ C Dried Cranberries
1 TLBS Baking Soda
2 Tsps Baking Powder
1 heaping TLBS Cinnamon
1 Tsp Nutmeg
1 TLBS Ginger
¼ Tsp Cloves
¾ Tsp Cardamum
¾ Tsp Salt
2 Large Eggs
1 ½ C Cranberry Sauce (homemade or canned 15 oz)
3 TLBS Maple Syrup
3 TLBS (soaked overnight) Chia Seed Gel
4 TLBS Apple Cider Vinegar
2 Tlbs Orange or Vanilla Extract
2 C Milk – nut or goat
Grated orange rind (optional) to taste; if you grate the oranges, squeeze the orange juice and use half milk/half oj for liquid
Mix dry ingredients together.
Whip eggs and add cranberry sauce, syrups, chia and extracts. Mix very well. Mix in milk (or milk and oj), combining well.
Slowly, pour half wet mix over dry ingredients, stir, then add the rest. Fold well until evenly mixed. Texture should be a somewhat like cornbread batter – VERY wet. NOW, add the secret ingredient! Apple Cider Vinegar. Fold into batter until ACV is evenly distributed.
Now, go pray while the batter rests for at least 10-15 minutes! If you skip this part the muffins will not be airy and light. Do NOT stir down the mixture after rising!
USE MUFFIN LINERS - Using a large spoon, gently scoop up batter and fill muffin liners to about 2/3 full.
BAKE 345* FOR 22 – 28 MINUTES.
Check at 22 minutes for browning and press into the top and see how firm they are. Don’t overcook – let them ‘rest’ in the pan on the counter 10 minutes, then remove them to cool.
Enjoy and praise YAHUWAH!