These muffins are delicious and perfect for lunch or a quick snack, even breakfast. Touch of orange zest with the fruity tangy taste of cranberries. That was a mouthful, but these are seriously good and you must try them out.
2 eggs
1 tsp vanilla extract
1/4 cup of palm shortening, melted
1 1/2 cups of almond flour
1 tbsp of coconut flour
1 tbsp of orange zest
1/4 tsp of baking soda
1/3 cup of orange juice
1/2 cup of dried cranberries
1/2 cup of honey
Preheat the oven to 350' and place a dish of water on the bottom rack. Beat the eggs in a stand up mixer and add the vanilla, mix. Add the honey and mix. Add the melted palm shortening and mix again. Add the orange zest and orange juice and mix well. Add the almond flour and mix. Add the coconut flour and baking soda and mix again. Scrape down the sides with a spatula. Add the cranberries and mix. Pour the mixture into each muffin tin, 1/2 way up. Cook for 20 minutes or until cooked through. Let cool and enjoy
2 eggs
1 tsp vanilla extract
1/4 cup of palm shortening, melted
1 1/2 cups of almond flour
1 tbsp of coconut flour
1 tbsp of orange zest
1/4 tsp of baking soda
1/3 cup of orange juice
1/2 cup of dried cranberries
1/2 cup of honey
Preheat the oven to 350' and place a dish of water on the bottom rack. Beat the eggs in a stand up mixer and add the vanilla, mix. Add the honey and mix. Add the melted palm shortening and mix again. Add the orange zest and orange juice and mix well. Add the almond flour and mix. Add the coconut flour and baking soda and mix again. Scrape down the sides with a spatula. Add the cranberries and mix. Pour the mixture into each muffin tin, 1/2 way up. Cook for 20 minutes or until cooked through. Let cool and enjoy