Heavenly cranberries orange and pecan muffins
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Cranberry, Orange & pecans muffins are the perfect combination of tart cranberry and sweet orange flavour.
• 2 1/3 cups Almond Flour
• 1/3 cup Coconut Flour
• 1/2 tsp baking soda
• 2 eggs
• 1/2 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp coconut oil melted
• 1 cup cranberries
• 1/2 cup pecans chopped
INSTRUCTIONS
• Preheat oven to 175 degrees C
elsius (350 degrees Fahrenheit) and line a muffin tray with liners
• In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
• Using a spoon, gently stir in the fresh cranberries and chopped pecans
• Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
• Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
INSTRUCTIONS
• Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
• In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
• Using a spoon, gently stir in the fresh cranberries and chopped pecans
• Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
• Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
• 2 1/3 cups Almond Flour
• 1/3 cup Coconut Flour
• 1/2 tsp baking soda
• 2 eggs
• 1/2 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tbsp coconut oil melted
• 1 cup cranberries
• 1/2 cup pecans chopped
INSTRUCTIONS
• Preheat oven to 175 degrees C
elsius (350 degrees Fahrenheit) and line a muffin tray with liners• In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
• Using a spoon, gently stir in the fresh cranberries and chopped pecans
• Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
• Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
INSTRUCTIONS
• Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
• In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don’t over mix
• Using a spoon, gently stir in the fresh cranberries and chopped pecans
• Fill each muffin cup to the top with batter and gently press down on the batter to make sure they are firmly filled. I usually top each muffin with a few extra cranberries to make them look pretty.
• Bake in the over for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely for at least 20 minutes before removing from the tins.
