My favorite taste tester is going on a diet. This is not good news.
This diet deal will require some serious re-inventing of the wheel over here. New standards will need to be implemented. No more –he ate two whole trays of that so it must be good– type ratings.
My favorite taste tester is also my best friend and has been for 16 years. He does not like it when I call him my “partner,” says it makes us sound like lesbians. I say it makes us sound like partners. Alas, he actually is my husband. And he is turning 41 tomorrow.
After all these years, I still love to just be with him. Still feel excited when he walks into the room. And of course feel irritated when he runs out of the kitchen leaving every single cupboard door open behind him. What can I say? Nothing. He has had to live with my “cleaning disorder” for years now, so why fret over a few open cabinets and such.
I’m going to make him these Cranberry Lemon Muffins tomorrow for a warm breakfast birthday treat.
Cranberry Lemon Muffins
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup dried cranberries
- ½ cup grapeseed oil or palm shortening
- 3 large eggs
- ½ cup agave nectar or honey
- 1 teaspoon lemon zest
Instructions
- In a large bowl, combine almond flour, salt, baking soda and cranberries
- In a small bowl stir together oil, eggs, agave and lemon zest
- Stir wet ingredients into dry
- Spoon batter into a paper lined muffin pan
- Bake at 350°F for 25-30 minutes
- Cool and serve
Equipment
These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more “liquidy” than usual they will sink just a tad after you remove them from the oven.
Christianne says
I couldn’t wait until they cooled down a bit… Burned my fingers but who cares when eating these! What a great muffin! I put in lime zest instead of lemon zest (a sunday with closed shops increases the need for experimentation) and used a mixture of dried blueberries and cranberries… They are lovely and a sure staple on an upcoming glutenfree afternoon tea! Thanks again Elana, hope you (and family) are very well… :-)
Birgitte says
Thanks for this recipe! I just made my first batch and it was so easy! I used sweetened (cane sugar) dried cranberries because that was all I had, but they are still so yummi.
Thanks again. You just might have turned me into a “I bake all my breads and deserts myself” person :-)
Lana says
Could you tell me how much sugar you used instead of the agave nectar? I can’t have agave nectar as it is high in fructose.
Looking forward to trying to make these, but don’t know how to substitute the agave (can’t have honey either). Sugar is fine, but how much is the thing I am not sure about.
Thanks.Lana.
Elana says
Dear Josey,
I use grapeseed oil as it is the oil that best replicates the taste of butter and I am on a dairy-free plan. I suppose you could experiment with butter, though am not sure how that would work out. You could also try adding flax meal to the muffin to increase fiber, though again not sure how that would work. Of course, experimentation is welcome! That’s what it’s all about! Let me know how it goes and thanks so much for stopping by.
Elana
josey says
Elana…I am new to gluten free and am on a budget. What can I use instead of grapeseed oil? What can I add to increase the fiber/muffin? Thanks for your help.
Elana says
Anna,
Thanks for stopping by. If you end up making this muffin, let me know how you like it and what you think of these alternative ingredients.
Elana
Anna says
Elana, that looks like a good muffin. I don’t have a problem with gluten, but the ingredients in this muffins are just so all-around wholesome! I might have to go buy some agave nectar.
Sharron Arnold says
Although agave nectar is included in a lot of recipes (especially in the USA) realise that it is extremely high in sugar and will affect your insulin levels like nothing else! (Insulin is a fat storing hormone).
elana says
Mare – No offense taken whatsoever! Thanks for stopping by.
Sally – Thanks for the comment, yes that is what I think makes almond flour for everyone –it is so high in protein and extremely nutritious
Jason – Thanks for the sweet comment and happy birthday!!!
Jason says
These sound delicious! I’ll also be turning 41 in a few weeks time, so since you gave us (your readers) this recipe, I’ll consider it an early gift. ;-) Happy birthday to your “partner.” Everyone should be so lucky to have one.
Sally Parrott Ashbrook says
I love your use of almond flour here. Filling and high in protein. :D
mare says
Your use of nut flour is mouthwatering. But, no offense…none what-so-ever…I’d offer to be your new taste tester but I think I’d have to go on a diet too! TWO cups of almond flour!! YI bet they’re delish.