cranberry pecan muffins

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We’ve hit 13 muffin recipes with the addition of this tasty morsel! A goal we set in early fall and it’s great to hit the mark! Maybe we’ll go for another 13 for 2019?! We’ve got several others that are definitely in the works…but those my friends will be waiting until next year. They will of course be totally worth the wait, but will “get in line” with alllll the other fun recipes we have planned for the blog.

So, back to these muffins. Use your favorite dried cranberries, although certainly not the sugar coated, overly sweet variety from your local grocery store…you know what I’m saying. The right cranberries make these babies sing and provide such a great tart flavor to the muffin. We used this brand…and we love them! The pecans lend a great texture in this recipe, but if you prefer a different nut…no offense taken. There are no “nut police” here, but be sure to add some kind of crunch!

The drizzle is in no way required, but gosh doesn’t it make the muffin pretty and gives it an extra layer of flavor. Considering most muffins are a treat and not a daily occurrence, adding the little bit of drizzle is #worthit over here.

Once again, I’m the only one here that will eat this muffin…so they’ve been moved to the freezer in the garage so they don’t tempt me. If you’re local, please stop by and I’ll show you where they’re at and you can #feelfreetoenjoy them!

cranberry pecan muffins

  • Servings: 8-10
  • Difficulty: easy
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yummy aromas of the season baked up in a tasty paleo muffin



Credit: backporchpaleo.com

Ingredients

Directions

  1. Preheat oven to 385° – line muffin tins with parchment liners.
  2. In a medium sized bowl, combine cassava flour, maple sugar, baking soda, spices and salt, whisk to combine, toss in cranberries and pecans, set aside.
  3. In another medium bowl, add buttermilk, eggs, melted ghee and vanilla. Whisk well until eggs are fully incorporated.
  4. Pour wet ingredients into dry and stir with a rubber spatula until you have a smooth batter.
  5. Spoon into lined muffin tins (you should be 8-10 depending on how large you like your muffins) and sprinkle the tops of each muffin with some additional maple sugar, if using.
  6. Bake for 20-23 minutes or until golden and center springs back when lightly touched. Remove from oven and let cool in tins for 4 minutes and then remove to cooling rack.
  7. While muffins are cooling, combine drizzle ingredients in a small bowl until well combined. You want a smooth and pretty fluid consistency so that you can drizzle the top of muffin and allow for some to work it’s way over the sides. Once muffins are cool, drizzle and sprinkle with additional dried cranberries and pecans if desired.
  8. Enjoy while still warm, or store in fridge for about a week.
  9. * add fresh lemon juice to 1 cup measuring cup and then fill up the rest of the way with raw milk, use full fat coconut milk for dairy free. **powdered maple sugar – combine 1 cup maple sugar & 1 tbl tapioca starch in a high speed blender (I used a blendtec) and blend for about 30-45 seconds. Place a kitchen towel on top of the lid to keep a fine mist of powder from getting all over your counter top! You should get a perfect powdered sugar…I got almost 2 cups! Your results might be different depending on your blender.

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