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Cranberry Almond Muffins

Original recipe by Anna Monette Roberts
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Cranberries, fresh or frozen

1

Lemon, Zest from

2/3 cup

Almond milk

1

Egg

9/16 cup

All-purpose flour, unbleached

1 tsp

Baking powder

1/4 cup

Cane sugar, organic whole

5/16 cup

Granulated sugar

1/4 tsp

Salt

1/2 tsp

Vanilla

1/2 cup

Whole wheat flour

1/2 tsp

Apple cider vinegar or distilled white vinegar

1/2 cup

Almond slivers, toasted and cooled

2 tbsp

Flax seed, ground

3 tbsp

Butter