Cranberry Lemon Muffins
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 muffins tomorrow for a warm breakfast birthday treat.
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dried cranberries
½ cup grapeseed oil” target=”_blank” title=”buy grapeseed oil at the borges website”>grapeseed oil
3 eggs
½ cup agave nectar
1 teaspoon lemon zest
- In a large bowl, combine almond flour, salt, baking soda and cranberries
- In a smaller bowl stir together oil, eggs, agave and lemon zest
- Stir wet ingredients into dry
- Spoon batter in lined muffin tins
- Bake at 350° for 25-30 minutes
- Cool and serve
Makes 12 muffins
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.
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Subscribe by Email to elanaspantry.com:Posted on February 5, 2008 in desserts by Elana
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17 comments for the post “Cranberry Lemon Muffins”
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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.
February 5th, 2008 5:43 pm
I love your use of almond flour here. Filling and high in protein. :D
February 6th, 2008 7:51 am
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.
February 8th, 2008 10:57 pm
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!!!
February 11th, 2008 2:29 pm
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.
February 13th, 2008 7:35 pm
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
February 14th, 2008 1:41 pm
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.
March 23rd, 2008 2:13 pm
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
March 24th, 2008 11:51 am
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 :-)
June 10th, 2008 8:22 pm
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… :-)
June 15th, 2008 1:34 pm
Dear Christianne-
You always leave the best comments; they make me smile. Thanks for sharing your creativity and experimentation with all of us.
Elana
June 16th, 2008 9:28 pm
Your recipes sound yummy — looking forward to trying them!
About coconut flour: can I grind my own? From what?
September 3rd, 2008 10:19 pm
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
September 4th, 2008 12:47 pm
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.
September 6th, 2008 8:03 pm
Jim,
I love the idea of making this with blueberries! Thanks for your comment.
Elana
September 8th, 2008 9:42 am
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.
November 9th, 2008 9:24 pm
Julia,
Your substitutions sound delicious! Thanks for experimenting and for reporting your results to all of us.
Elana
November 10th, 2008 11:33 am