Sunday, November 27, 2011

Cranberry Sauce Muffins

I love making cranberry sauce every year, but mostly its just to make leftover cranberry sauce muffins like the ones below or these.

1 cup spelt flour, try Bob's Red Mill
1 cup almond flour, try Bob's Red Mill or make your own using raw almonds and a food processor or magic bullet
2 tbsp coconut flour, try Bob's Red Mill or Coconut Secret
2 tbsp ground flax seeds, try Bob's Red Mill
2 tsp baking powder
1/4 cup maple sugar, try Coombs Family Farms
1 tsp ground cinnamon
1 pasture egg
1/4 cup organic butter from grass fed cows, melted, try Organic Valley Pasture Butter or Kerrygold
1/2 cup organic whole milk from grass fed cows, try to find a quality local source
3/4 cup leftover cranberry sauce

How To:
1. Preheat oven to 350 degrees and prepare a muffin tin. Mix all dry ingredients above. Add all wet ingredients and mix until combined. Add cranberry sauce and mix until just combined.
2. Drop batter into muffin tin. Bake at 350 for 25 minutes, or until toothpick comes out clean.
These muffins are very fast and easy to make. Furthermore, they are a delicious use for leftover cranberry sauce and, in fact, I loved the muffins more than the cranberry sauce on its own. Also, there are great quality ingredients in these muffins that can be used for a nutritious snack, side dish, or quick breakfast. The recipe makes about 12-15 muffins depending on the size of your scoops.

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