Ingredients:
2 cups blanched almond flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup dried cranberries
1/2 cup oil
3 eggs
1 tsp orange zest
Directions:
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
In a large bowl, combine almond flour, sugar, salt, baking soda and cranberries.
In a smaller bowl stir together oil, eggs and zest.
Stir wet ingredients into dry until just combined.
Spoon batter in paper-lined muffin tins. Bake for 25-30 minutes. Cool and serve
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