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Orange Cranberry Pecan Muffins
Serves 10 |
Sweet, tart, and a little nutty.
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Ingredients:
| 2 eggs |
| 2 tablespoons coconut oil, melted |
| 1/2 cup orange juice |
| 1/2 tablespoon orange zest |
| 1 teaspoon vanilla extract |
| 1/4 cup honey |
| 1/2 teaspoon baking soda |
| 2 1/3 cups almond flour |
| 1/3 cup coconut flour |
| 1 cup cranberries |
| 1/2 cup pecans, chopped |
Directions:
- Preheat oven to 350° F. Line a muffin tin with liners.
- Combine the eggs, melted coconut oil, orange juice, orange zest, vanilla extract and honey in a mixing bowl. Stir together well. Add in the baking soda. When it begins to foam, add in the almond and coconut flours, stir until just mixed. Fold in the fresh cranberries and chopped pecans.
- Fill each muffin cup to the top with batter.
- Place the oven to bake for 25 minutes. Allow the muffins to cool completely before removing the muffins from the tins.
| Main Ingredient: | Pecans, Cranberries |
| Cooking Method: | Bake |
| Course: | Dessert |
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