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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cranberry Muffins - Gluten Free - Susan Gray Recipe

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This recipe for Cranberry Muffins - Gluten Free - Susan Gray is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2¾ cups of ground almonds
⅓ cup flaked almonds
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
1 ½ tsp. cinnamon
1 ½ cups fresh or frozen cranberries
½ tsp. vanilla
½ cup honey
3 whole eggs
Directions:
Directions:
Preheat oven to 325 º F.
Line a 12 muffin tin with large baking cups.
Combine the ground almonds, almond flakes, baking soda, baking powder, salt, and cinnamon in a bowl.
Beat eggs, and stir in honey, vanilla, and cranberries.
Add dry ingredients to the wet and mix well.
Evenly fill muffin cups – muffins don’t rise much.
Bake for 18-20 minutes.
Personal Notes:
Personal Notes:
Can buy ground almonds or grind your own in a food processor. If you do not have flaked almonds increase the amount of almond flour to 3 cups.
These freeze well or will keep in the fridge for several days.

 

 

 

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