Paleo Cranberry Orange Muffins
Tis’ the season for amazing food. I have certain foods filed away with my memories that I have to taste to complete my holiday traditions checklist each year. One of those foods is my mom’s Cranberry Orange Loaf. This year I wanted to stay true to my food traditions but also stay true to my journey for a healthier me, these paleo Cranberry Orange Muffins do the trick. I have been enjoying these with my morning coffee. The sweet, citrus, and tart goodness of the cranberry orange flavors, combined with my morning protein (almond flour), makes my little festive heart incredibly happy.
Ingredients Needed:
- Eggs
- Orange Juice
- Blanched Almond Flour
- Monk Fruit Sweetener
- Palm Shortening
- Coconut Flour
- Pure Vanilla Extract
- Orange Zest
- Baking Soda
- Nutmeg
- Sea Salt
- Fresh Cranberries
What is Monk Fruit?
Monk Fruit is a sweetener made from extract of dried fruit. It has zero calories and does not raise blood glucose levels. Because monk fruit is new to the food industry, and difficult to harvest, it is more expensive and harder to find. You can find monk fruit sweetener on Amazon. This year our local Costco has been carrying it and they happen to put it on sale at the beginning of the holiday season, you know I had to stock up.
Why do my ingredients need to be at room temperature?
Room temperature ingredients can be a pain in the rear, at least for me. There are numerous times I have decided I wanted to bake something just to find out the recipes desired requires room temperature ingredients. Most of the time that is because I did not read the recipe in advance.
The temperature of ingredients does play an important role in the outcome of the baked good. Room temperature ingredients bond together easily since they are warmer, it makes a smoother batter or dough. Also when eggs and butter are at room temperature they trap air, then once those ingredients have been mixed into a batter or dough and placed in the oven that air expands and produces a fluffy baked good.
How do I store leftovers?
These Cranberry Orange Muffins are best stored in an air-tight container up to 3 to 4 days.
Cranberry Orange Muffins
Print RecipeIngredients
- 2 eggs room temperature
- 1/4 cup orange juice
- 21/2 cup blanched almond flour
- 1/3 cup monk fruit sweetener
- 1/2 cup palm shortening
- 1 tbsp coconut flour
- 2 tsp pure vanilla extract
- 1 zest of 1 orange
- 3/4 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp sea salt
- 2 cups whole fresh cranberries
Instructions
- Preheat oven to 350°F. Grease 12-cup muffin tin.
- Fill oven-safe dish with 2 cups of water and place on bottom rack. Then position another rack in the center of the oven.
- Combine eggs, orange juice, almond flour, monkfruit, palm shortening, coconut flour, vanilla, orange zest, baking soda and sea salt in food processor or high speed blender. Mix for about 30 seconds, stop and scrape down the bottom and the sides, then mix again until smooth.
- By hand fold in cranberries.
- Spoon batter into muffins cups about 2/3 full.
- Place muffins in oven on center rack and bake for 20 to 25 minutes, or until inserted toothpick comes out clean.
From Our Table To Yours,
