Cranberry Orange and Cardamom Muffins
Ingredients
- 1/2 cup Miyoko's Creamery butter or coconut oil, melted
- 1/2 cup Swerve Sweetie granulated sweetener or sugar
- 2/3 cup Wholesome Sweet coconut sugar or brown sugar
- 2 flax eggs (2 tablespoons Sunfood ground flax + 6 tablespoons warm water - let sit for 10 minutes) or regular eggs if not making vegan
- 1 tablespoon Simply Organic Foods Madagascar Vanilla
- 1 teaspoon almond extract
- 2 tablespoons orange zest
- 1/3 cup orange juice
- 1/2 cup Addjoi almond milk or any milk
- 1/2 cup Kite Hill Foods almond milk ricotta or Greek yogurt
- 1 tablespoon Bragg ACV
- 1 tablespoon lemon juice
- 2 3/4 cups King Arthur Baking GF 1:1 flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon each cinnamon, nutmeg, and cardamom
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries plus more for topping
Crumb topping
- 1/4 cup Miyoko's Creamery butter, melted
- 1/4 cup Wholesome Sweet coconut sugar
- 1/2 teaspoon orange zest
- 2/3 cup King Arthur Baking GF 1:1 flour
- 1/3 cup Bob's Red Mill GF rolled oats
- pinch of salt and cinnamon
Preparation
Combine all wet ingredients in a large bowl.
Add in dry ingredients except cranberries and mix just until combined.
Gently fold in cranberries and let batter rest for 5 minutes.
In a separate bowl, combine all ingredients for crumb topping with a fork and add a little extra flour if needed.
Pour batter into lightly oiled muffin tin and sprinkle with crumb topping and extra cranberries, then press down lightly.
Bake in a 375 degree oven for 23 to 25 minutes.
Enjoy warm with Miyoko's Creamery butter
Tips
Serve warm with a spread of butter and enjoy with coffee and Christmas music for a cozy experience.
