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Cranberry Lemon Muffins

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“These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more liquidy than usual they will sink just a tad after you remove them from the oven. View the full recipe at http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/”
READY IN:
40mins
SERVES:
10-12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine almond flour, salt, baking soda and cranberries.
  2. In a smaller bowl stir together oil, eggs, agave and lemon zest.
  3. Stir wet ingredients into dry.
  4. Spoon batter in lined muffin tins.
  5. Bake at 350 degrees for 25-30 minutes.
  6. Cool and serve.

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