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Cranberry Wheat-Free Muffins

These wheat-free cranberry muffins are moist and delicious with a perfect muffin top.

Ingredients

  • 1/2 cup Sue Bee® Honey
  • 3 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups cranberries
  • 1/2 teaspoon vanilla extract
  • 3 eggs

Directions

  • Preheat oven to 325 F.
  • Line muffin tin with large baking cups.
  • Combine the almond flour, baking soda, salt and cinnamon in a bowl.
  • Combine Sue Bee® honey, vanilla and eggs, in another bowl, then stir cranberries into this mixture.
  • Add the dry ingredients to the wet and mix well.
  • Evenly fill each baking cut with the batter.
  • Bake for 18 to 20 minutes.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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