Wednesday, January 11, 2012

Cranberry Orange Muffins (GAPS-legal : grain-free : gluten-free : primal : paleo)

Cranberries and orange pair wonderfully together.  They make a nice change from the usual sweet muffins, as the cranberries give a nice tart twist.  I hope you enjoy these muffins as much as my family does!

Cranberry Orange Muffins
Makes 12 muffins
  1. Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly.
  2. Meanwhile, combine the eggs, salt, vanilla extract, and orange extract in a large bowl.  If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer.
  3. Add the honey to the butter (or coconut oil) and stir slightly.  Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
  4. Measure out the coconut flour.  Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender
  5. Pour the coconut flour and orange zest into the bowl with the wet ingredients.  Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps.  (Since coconut flour does not contain gluten, there is no worry of over-mixing it).
  6. Fold in the cranberries with a spoon or spatula.
  7. Line a muffin tin with paper cups.  Scoop the muffin batter into the paper cups.  I like to use a 3-Tb scoop for this, but you could just use a large spoon.
  8. Bake muffins in 325 degree oven for about 40-50 minutes, until muffins are set and a toothpick inserted in the middle comes out clean.  If you are in a time-crunch, you could bake them at 350 degrees initially, but you'll need to reduce the heat after a bit so they won't burn before being set in the middle.
  9. Remove from oven and cool.  
Delicious with a pat of butter and a big glass of raw milk or milk kefir!

*Time-saving tip: If you use an immersion blender to combine the ingredients, you can skip the step of sifting the coconut flour.  This also gives you less dirty dishes!

This post is part of Fat Tuesday, Monday Mania and Frugal Days, Sustainable Ways!


Julie said...

What about using a food processor instead of an immersion blender? Would the coconut flour still need to be sifted?

Sarah Smith said...

I'm not sure, Julie, as I've never tried using the food processor. If you try it, let me know how they turn out!

Lauren said...

Sarah, I've missed your recipes! These look lovely - I'll have to see if I can find frozen cranberries here (they're not part of the food culture) as I love that flavour combination. What's your gut reaction to subbing grated peel for the extract? That's another thing I have trouble finding.

Jennifer @ How to Peel an Onion said...

Cranberries and orange are perfect together! I have one bag of cranberries left in the freezer and have been wondering what to do with them - now I know!

Hannah said...

These sound really good.

It's kinda funny, but I've been working on a cranberry orange recipe too!

Sarah Smith said...

Hi Lauren,
I think you could try substituting raspberries for the cranberries, of they are available there. I've never tried it, but that sounds good to me :)

I think you could try substituting more orange zest for the extract, but the flavor may still not be as strong as with the extract. I'd try tripling the amount of zest initially and then see how that works.

Let me know if you try them and what works!

Lauren said...

Okay, I used the zest of two blood oranges, and the juice of half of one. Then I used 4 eggs and two yolks, to make up the liquid difference. I have red currants in the freezer so used those - probably less than a cup would have done, since they're smaller = more in the batter. So far the batter tastes delicious!
(And it surprises me every time to see how absorbent coconut flour is! That batter looked impossibly thin until after I'd put in the muffin cup liners - oh me of little faith :) )

Sarah Smith said...

Great, Lauren! Did they turn out well?

Lauren said...

Delicious! Thanks for the recipe!

Sarah Smith said...

Great minds think alike :)

Anonymous said...

I tried making these today - very tasty. I substituted blueberries for the cranberries, and omitted the orange extract. In comparison to other muffin batter, this version seemed much thicker - I was tempted to add water or orange juice before scooping.... but fear not, the thicker batter bakes up into gorgeous muffins.

Thanks for the great recipe!