Fresh Cranberry Muffins!

Wandering around the grocery stores in post-Thanksgiving mode, everything is decked out for the holidays and the best part of all- Cranberries are on super sale! (as well as all other Thanksgiving foods- aka the best food of the year πŸ˜‰ Soooo I got some fresh cranberries with the thought of making some cranberry jam and experimenting with some new baked recipes. I took a swing at this fresh cranberry recipe, with a little bit of intimidation because fresh cranberries can be so tart and bitter, so finding the perfect tart-sweet balance is always a bit of a challenge. ANYWAYS… this recipe came out super delish and I’m so happy to share it with you guys! Give it a go πŸ˜‰

Fresh Cranberry Muffins

– 1 cup chopped fresh cranberries
– 6 tbs sugar (can use coconut sugar)
– 1 3/4 cups of flour
–Β  1/4 tsp salt
– 2 1/2 tsp baking powder
– 1/3 cup oil
– 1 egg
– 1/2 cup milk
– 1/3 cup fresh orange juice
– 1 tbs maple syrup
– zest of 1 lemon
– coconut oil spray
– cinnamon + sugar for sprinkling

1. Preheat oven to 400 degrees
2. Coat cranberries in 2 tbs sugar & maple syrup, set aside

3. Mix together wet ingredients in a small bowl, set aside
4. Mix together dry ingredients in a large bowl
5. Add wet ingredients to dry ingredient bowl, mix

6. Add cranberries & lemon zest to large bowl, mix

7. Spray muffin pan with coconut oil spray. Fill each muffin hole 3/4 of the way with mixture
8. Sprinkle cinnamon & sugar on top
9.Β  Bake for 16-20 minutes depending on how brown you want them

Enjoy! Super delish served warm in a bread basket with a little honey butter πŸ˜‰


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