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.
Denese says
How healthy! They sound really good with the almond flour, thank you for the recipe. :)
elana says
linda,
Thanks for your comment. For the answer to this and other frequently asked questions, please see my faq.
Elana
linda ikeda says
What can you substitute if the recipe calls for eggs??
I don’t eat eggs.
thank you for your time
Linda
elana says
Julia,
Your substitutions sound delicious! Thanks for experimenting and for reporting your results to all of us.
Elana
Julia says
Another great recipe Elana! I used orange rind instead, and fresh cranberries- their tartness blended beautifully with the sweet muffin. As usual I also cut back some of the almond and used brown rice flour instead. And I used olive oil in place of grape seed oil. I can never notice a difference in taste.
elana says
Jim,
I love the idea of making this with blueberries! Thanks for your comment.
Elana
Jim says
I made this recipe using fresh blueberries instead of cranberries and I used Splenda instead of agave nectar. The result was one big WOW. Not only are these the best muffins Iv ever had, but yaay for low carbs!
Thanks for sharing your recipes. Youve opened up a whole new world of great tasting wheat/gluten free food for me.
elana says
Elizabeth,
Thanks, I hope you enjoy them.
I purchase my coconut flour; have never thought about making my own. If you do so, please let us know how it goes.
Thanks,
Elana
Elizabeth says
Your recipes sound yummy — looking forward to trying them!
About coconut flour: can I grind my own? From what?
Bets says
I buy shredded coconut from Tropical Traditions and make my own Coconut Milk & Coconut Flour with this.
Recipes for either can be found everywhere – pretty simple.
elana says
Dear Christianne-
You always leave the best comments; they make me smile. Thanks for sharing your creativity and experimentation with all of us.
Elana