Remember me talking about finally being creative in the kitchen again? Well, this is the next installment of that moment. I hope it lasts! I love being creative… especially in the kitchen. And the rewards are usually so wonderful to partake of.
Without further ado, here is my latest creation.
Coconut Cranberry Muffins
- 6 eggs
- ½ c. coconut oil
- ¼ c. applesauce (I used my homemade pomegranate applesauce)
- ½ tsp. vanilla
- ½ tsp. sea salt
- ½ c. coconut milk
- 2/3 c. coconut flour
- 1 tsp. baking powder
- ½ tsp. ceylon cinnamon
- 1 c. dried cranberries (preferably organic, unsweetened)
Preheat oven to 350 degrees. In a large bowl, whisk together eggs, oil, applesauce, vanilla, coconut milk and sea salt. In small bowl, combine flour, baking powder and cinnamon. Whisk coconut flour mix into liquids, continually whisking until there are no lumps. It will look like a pretty thick cake batter. Stir in cranberries until evenly distributed.
Now, you have options. I made this into both regular-size and mini muffins. It will make approximately 40 mini muffins, or 12-14 regular size muffins. Place muffin liners in your tins (if you are using silicon mini muffin molds, don’t worry about greasing them). For mini muffins, put one heaping tablespoon of batter in each mold. For regular muffins, place 3 slightly heaping tablespoons in each tin.
Place in oven and bake. Mini muffins 20-25 minutes. Regular muffins 30-35 minutes. Use the toothpick test (looking for little crumblies on the toothpick!) to check if they are done. Remove from tins (not the minis) and let cool. Enjoy!
Note: If you want to make this into a bread loaf, grease a bread pan and pour batter into bread pan. Bake for about 40 minutes, using the toothpick test to check. When done, remove from pan and let cool before slicing.
And don’t fret, I’ve got that sugar cravings post in the works… Should be up in a couple days!