NEWS IN A NUTSHELL
Cranberry & Almond Muffins Prep Time: 25 minutes Bake Time: 20 minutes Difficulty: Easy Serves up to: 12
Ingredients 2 large eggs
1 Tablespoon orange zest 1 teaspoon vanilla extract ¼ cup orange juice ¼ cup Almond Breeze ® Unsweetened Original Almondmilk ¼ cup honey 2 Tablespoons coconut oil, melted and cooled 2½ cups almond flour ½ cup coconut flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup cranberries, thawed, if frozen ½ cup sliced almonds, roughly chopped
Directions 1. Preheat oven to 350° Prepare a muffin tin with liners or spray with nonstick cooking spray. 2. In a large bowl, whisk eggs, orange zest, vanilla extract, orange juice, almondmilk, honey and coconut oil together until well combined. 3. Stir in almond flour, coconut flour, baking soda, and salt until just combined. Fold in cranberries and almonds. Fill each muffin cup with batter and gently press to compact.
4. Bake 20-25 minutes, until a toothpick inserted in the center comes out clean. 5. Allow to cool about 10 minutes in tin, then remove to a wire rack. 6. Serve.
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ALMOND FACTS
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