Cranberry, Orange and Pecan Muffins

By House Décor - diciembre 30, 2017

Cranberry, Orange and Pecan Muffins

Cranberries are a great fruit to stock up on during the few short weeks between late October and mid December when they are available fresh in stores. I buy bags of cranberries and store them in the freezer to use throughout the year in a variety of dishes. I have always found cranberries to be under appreciated, eaten primarily as a condiment alongside turkey or dried as craisins. I used to love snacking on craisins or adding them to salads but after discovering the amount of sugar they contained (1/4 cup has 4 teaspoons of sugar!), I quickly nipped that habit in the bud.
I have previously steered clear of cranberry muffins and loaves as I found the batters were always too sweet, over compensating for the sour berries. I can truthfully say that these are the first cranberry muffins I have ever tasted that I absolutely love. I used fresh cranberries rather than dried, to ensure each bite has a hint of tart flavour which is perfectly contrasted with the sweet orange zest. I love how juicy the cranberries become once baked, together with the crunchy pecans this results in a delicious muffin with lots of great texture. I have managed to quickly eat my way through a batch, enjoying them slightly warm for breakfast or as healthy protein packed afternoon snack. These muffins also freeze well so you can double the recipe and store them in the freezer for up to 2 months.
Cranberry, Orange & Pecan Muffins
 

Prep time
Cook time
Total time
 
Recipe type: Specific Carbohydrate Diet Legal, Grain/Gluten Free, Dairy Free, Refined Sugar Free, Paleo
Serves: 10-12
Ingredients
  • 2⅓ cups Almond Flour
  • ⅓ cup Coconut Flour
  • ½ tsp baking soda
  • 2 eggs
  • ½ tbsp orange zest
  • 1 tsp vanilla
  • ½ cup orange juice
  • ¼ cup honey
  • 2 tbsp coconut oil, melted
  • 1 cup cranberries
  • ½ cup pecans, chopped
Instructions
  1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
  2. 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.
  3. Using a spoon, gently stir in the fresh cranberries and chopped pecans
  4. 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.
  5. 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.

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