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Cranberry – Orange Muffins Snack

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 6

TOTAL TIME: 30 minutes

Ingredients

1/4 cup coconut flour

1/4 teaspoon sea salt, preferably iodized

1/4 teaspoon baking soda

1/4 cup extra-virgin coconut oil, melted

1/4 cup Just Like Sugar or xylitol

3 large pasture or omega-3 eggs

1 tablespoon orange zest

1/2 cup dried, unsweetened cranberries

Both good sources of vitamin C, cranberries and oranges have a natural affinity. Most dried cranberries are sweetened with sugar or corn syrup, which you want to avoid at all costs. You can find freeze-dried unsweetened cranberries at Trader Joe’s or Whole Foods, or online at Amazon. To make orange zest, use a micro plane or the finest side of a four-sided grater, being careful to avoid the bitter white pith beneath the skin.
PREPARATION

Heat the oven to 350°F. Line a standard 6-cup muffin tin with paper liners.

MAKING THE MUFFINS

Place the coconut flour, salt, and baking soda in a food processor fitted with an S-blade. Add the coconut oil, Just Like Sugar, eggs, and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand.

Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20 minutes. Let cool on a
rack for 15 minutes before serving.

VEGAN VERSION

Replace the eggs with 3 Vegan Eggs.

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