*Cranberry Lemon Muffins with Lemon Icing
Yields 12 muffins.
- 4 large eggs, room temperature
- 1 cup cranberries, fresh or frozen (thawed if possible)
- 1/4 cup unrefined coconut oil, soft or melted
- 2 1/2 cups blanched almond flour
- 3 tablespoons xylitol
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 teaspoon lemon zest, optional for a more lemony taste
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon KAL liquid stevia
- 1/2-cup raw cashew pieces
- 1/4 cup coconut milk
- 2 tablespoon lemon juice
- 2 tablespoons unrefined coconut oil, soft or melted
- 2 teaspoons raw honey, optional
- 20-25 drops KAL liquid stevia, to taste
- 1/2 teaspoon lemon zest
Adapted from knowthecause.com
Preheat oven to 350° and line a 12 cup muffin pan with cupcake liners.
Remove eggs from refrigerator to bring to room temperature.
Roughly chop cranberries, not too small.
Set aside to finish thawing if frozen.
Zest 1 lemon into a small bowl. You will need 1 teaspoon total for muffins and icing. Set zest and lemon aside.
Place the eggs and oil in a food processor and blend for about 10 seconds. Then add the rest of the ingredients, except the cranberries, and blend until well incorporated, scraping down the sides with a spatula as needed. Remove the blade and fold in the chopped cranberries by hand.
Spoon about 3 tablespoons of batter into each muffin cup, until all batter is evenly distributed.
Place muffins on the middle rack in the oven and bake for 20-25 minutes, until a toothpick comes out clean.
Carefully remove muffins from muffin pan and let cool on a wire rack until they have reached room temperature.
Meanwhile, prepare the lemon icing.
Add all of the ingredients to a small blender or food processor and blend until creamy and smooth.
Don’t worry if it seems chunky at first, just keep blending, it will become perfectly smooth. Scrape the sides with a spatula as needed.
Place in a glass Pyrex container and set aside.
If it seems too runny, place in the refrigerator for about 15 minutes to thicken up.
Once the muffins have cooled completely, ice each muffin.
Store leftover muffins in the refrigerator.
You'll also love
- Pork Ragù with Broken Lasagne... 4/5 (5 Votes)
- Endive Salad with Isabel Tuna 4/5 (4 Votes)
- Apple muffins ( Becky ) 4/5 (4 Votes)
- Summer Mexican Salad with Citrus... 4/5 (4 Votes)
- Lemon Drop Moonshine 4/5 (9 Votes)
- Leeann Chin Lemon Chicken 3.9/5 (9 Votes)
- DOUBLE BERRY BELLINI 3.8/5 (4 Votes)
- Raspberry and Coconut Loaf Cake 3.6/5 (33 Votes)