Sunday, November 27, 2011
Gluten-Free Cranberry Lemon Muffins
I found this recipe at Elanas Pantry.
2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grape seed oil
1/2 cup agave nectar, honey, or maple syrup
1 teaspoon lemon or orange zest.
Combine wet ingredients and dry ingredients separately, then combine together. Place in a lined muffin pan and bake for 25 to 30 minutes at 350 degrees.