Ingredients for Cranberry Lemon Muffins
- 1 ½ cups almond flour
- Sea Salt
- 1 teaspoon baking soda
- Dried Cranberries
- Grapeseed Oil
- 2 large eggs
- Agave Nectar
- Zest of 1 lemon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cranberry Lemon Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cranberry Lemon Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups almond flour, ½ teaspoon salt, and 1 teaspoon baking soda. Gently fold in 1 cup fresh or frozen cranberries.
- In a separate bowl, whisk together ½ cup olive oil, 2 large eggs, ½ cup agave nectar, and the zest of 1 lemon.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fill each muffin liner about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
7g
Carbs
0g