Almond Meal Muffins with Cranberry & Orange
yeild: 12 muffins
1 3/4 c (Trader Joe's) almond meal
1/4 c (Bob's Red Mill GF) sweet sorghum flour OR almond flour (you can use more almond meal, but the resulting muffin will be more dense)
3/4 tsp. baking powder
3 dashes salt
1/2 tsp. cinnamon
1/2 c. dried cranberries (I used original Craisins and cherry juice infused Craisins)
3/4 c. almond milk (vanilla or original will work)
1/4 c. honey or agave (I used raw honey)
3 T. orange juice concentrate (not prepared- just open a can of frozen OJ and scoop!)
2 T. water
1 tsp. vanilla extract
1/4 tsp almond extract
Preheat oven to 350 degrees and place paper liners in muffin tin. Mix all dry ingredients together well, stirring in cranberries last. In a separate bowl (I do this in my 2 cup glass measuring cup), mix together all liquid ingredients. You can warm them in the microwave for a minute to help the honey stir into the cold milk/OJ better. Mix wet ingred. into dry ingredients and then fill muffin cups 2/3 to 3/4 of the way full; you should get a dozen. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Allow to cool (if you can wait) before peeling off the papers and digging in.
These are soft and moist, and heavy enough that 3 of them made a great lunch that doesn't leave me hungry at all. :D Not so heavy that I stopped at 1 or 2... lol. Even a hit with the littlest family member.