I don’t like overly sweet or heavy muffins and these are neither. I use fresh cranberries – I love the way they explode when baking (okay, that’s a little dramatic but they do ooze cranberry juices – yum) and provide a tart burst in your mouth to contrast the sweet glaze. I see muffins as cupcakes without the hassle of icing, plus you can basically throw everything into the bowl at once and mix. Who doesn’t love that?
These muffins have a decent amount of rise for a non-grain recipe and I use the flour ratio as a basis for many of my other muffins and cupcakes.
For this muffin recipe, you will need:
3T. orange peel granules
1/8 t. ginger
1/8 t. allspice
2 1/2 t. vanilla
1 c. coconut milk
1 c. chopped pecans
2 c. cranberries
1/4 c. + 2 T. almond flour
3/4 c. coconut flour
1/4 c. + 2 T. tapioca flour
1/2 t. baking powder
1 1/2 t. baking soda
1/4 c. palm sugar
1/2 t. salt
1/4 c. honey (I use either clover or wildflower)
3 large eggs
3/4 c. canola oil (or coconut oil, melted)
For the glaze you will need:
1 c. powdered sugar
2 t. fresh lemon zest
3 T. lemon juice
1/8 t. salt
Preheat the oven to 350F.
If you want to be practical about the order in with which you combine the ingredients, first combine all of the dry ingredients in a large bowl – flour, salt, soda, powder, spices, palm sugar, orange peel granules, pecans. Briefly mix.
Next, add all of the wet ingredients – milk, oil, eggs, honey, vanilla. Mix on medium just until the batter is barely mixed. Add the cranberries (whole) and fold in. If you mix them in with the mixer, they have a tendency to break. Aesthetically, the muffins are more pleasing with the whole cranberries.
This batter will make about 12-14 cupcakes (depending on how you fill the cups). Line the cupcake pans with paper cups – I fill the cups using a 1/3 c. measuring cup just to keep the filling consistent.
Bake for about 27 minutes. Inset a toothpick into a muffin in the center of the pan. If the toothpick comes out dry (or almost dry), then the muffins are done. Let the muffins cool on a rack for at least 15 minutes.
Make sure the muffins are completely cool before glazing.
For the glaze, use a small bowl. Whisk the powdered sugar (I use Whole Foods brand – it contains tapioca flour rather than cornstarch), lemon zest, lemon juice and salt until the sugar is completely dissolved (don’t worry, this doesn’t require a lot of whisking). Use a large spoon and ladle the glaze over the muffins, allowing some to drip down the sides. Let the muffins stand for about 1 hour, to allow the glaze to dry and become crackly.