lemon cranberry muffins/Marilyn

[Guest guest]

Marilyn,

A few months ago I asked you for help in making these less moist and you suggested halving the lemon juice and adding the lemon zest. ( If you remember)

Well, I finally got around to baking them again today and they were fantastic! Like real muffins!! I was thrilled. I stopped myself after 2 with my tea.

Thank you so much--it made my day.

Terry

[Guest guest]

That sounds good, Terry.Can you repost the recipe.TIA,MaraMarilyn, A few months ago I asked you for help in making these less moist and you suggested halving the lemon juice and adding the lemon zest. ( If you remember) Well, I finally got around to baking them again today and they were fantastic! Like real muffins!! I was thrilled. I stopped myself after 2 with my tea. Thank you so much--it made my day. Terry

[Guest guest]

That sounds good, Terry.Can you repost the recipe.TIA,MaraMarilyn, A few months ago I asked you for help in making these less moist and you suggested halving the lemon juice and adding the lemon zest. ( If you remember) Well, I finally got around to baking them again today and they were fantastic! Like real muffins!! I was thrilled. I stopped myself after 2 with my tea. Thank you so much--it made my day. Terry

[Guest guest]

That sounds good, Terry.Can you repost the recipe.TIA,MaraMarilyn, A few months ago I asked you for help in making these less moist and you suggested halving the lemon juice and adding the lemon zest. ( If you remember) Well, I finally got around to baking them again today and they were fantastic! Like real muffins!! I was thrilled. I stopped myself after 2 with my tea. Thank you so much--it made my day. Terry

[Guest guest]

Lemon Cranberry Muffin adapted from Everyday grain free Gourmet by Jodi Bager and Lass

2.5 C almond flour

1/2 tsp baking soda

1/2 tsp salt

4 small eggs ( original was 3 large--I didn't have large)

1 tsp vanilla extract

1/2 C honey, warmed

juice and zest of one lemon ( original was 1/3 C freshly squeezed lemon juice which was approx almost 3 lemons)

1 C fresh or frozen cranberries, chopped ( I use my mini processor)

1. Preheat oven to 310 and line muffin tin with cups.

2. Combine flour, soda and salt in a bowl.

3. Mix together eggs, vanilla, honey and lemon juice and zest in another bowl.

4. Add the dry ingredients to the wet and stir until well combined.

5. Mix in the cranberries.

6. Half fill each baking cup with batter.

7. Bake until toothpick comes out clean 18-20 minutes. ( I started checking at 18 and checked every 2 mins and mine took almost 25 mins.)

This made 12 regular muffins and I calculated them to have 184 calories per muffin.

Terry

[Guest guest]

Lemon Cranberry Muffin adapted from Everyday grain free Gourmet by Jodi Bager and Lass

2.5 C almond flour

1/2 tsp baking soda

1/2 tsp salt

4 small eggs ( original was 3 large--I didn't have large)

1 tsp vanilla extract

1/2 C honey, warmed

juice and zest of one lemon ( original was 1/3 C freshly squeezed lemon juice which was approx almost 3 lemons)

1 C fresh or frozen cranberries, chopped ( I use my mini processor)

1. Preheat oven to 310 and line muffin tin with cups.

2. Combine flour, soda and salt in a bowl.

3. Mix together eggs, vanilla, honey and lemon juice and zest in another bowl.

4. Add the dry ingredients to the wet and stir until well combined.

5. Mix in the cranberries.

6. Half fill each baking cup with batter.

7. Bake until toothpick comes out clean 18-20 minutes. ( I started checking at 18 and checked every 2 mins and mine took almost 25 mins.)

This made 12 regular muffins and I calculated them to have 184 calories per muffin.

Terry