I love muffins! Who doesn’t, right? When I decided to go gluten free, I knew I needed a backup plan so I didn’t feel deprived of one of my favorite things.
I decided to purchase Against All Grain by Danielle Walker and it has become my favorite cookbook. Her recipes are simple, easy and straightforward. The almond flour, coconut flour, and palm shortening used in this recipe can easily be found at most major grocery stores. The best thing about this recipe is you can make it all in your food processor!
Orange-Cranberry Muffins from Against All Grain by Danielle Walker
2 eggs, room temperature
1/4 cup fresh orange juice
2 1/2 cups blanched almond flour
1/2 cup honey
1/2 cup palm shortening
1 tablespoon coconut flour
2 teaspoons pure vanilla extract
1 teaspoon orange zest
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
1 1/2 cups whole fresh cranberries
Preheat the oven to 350•.
Grease a muffin tin or use liners.
Place a heatproof dish filled with 2 cups of water on the bottom rack of the oven.
Place all ingredients except for cranberries in food processor. Process for 30 seconds, then scrape down edges with a spatula and blend until smooth.
Gently stir in cranberries.
Spoon batter into each muffin cup (I like to use an ice cream scoop) filling each one 2/3rds of the way full.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Let muffins cool on wire rack for 5 minutes before removing from tin and cooling completely.
These have truly become my favorite muffins! Even if you do not follow a gluten-free diet, I hope you’ll try them. Honestly, I can’t even tell a difference. In fact, my son scarfed down two of them in a matter of minutes just the other day. That was all the proof I needed!
These muffins look especially pretty on the table for the holidays. I wish all of you a most joyous Christmas season!