Grain-Free & Practically Paleo Muffins

I found this recipe for almond meal muffins at Organic & Thrifty that had been adapted from an original recipe from the Grain Free Gourmet Cookbook. And now I have taken this recipe and adapted it once again. I’m thinking these adaptations are leading us to an even tastier grain-free muffin made with almond meal.

This recipe is so quick and simple and requires few ingredients. It’s worth giving a try even if you are one of the most skeptical critics of grain-free baking. I doubled the original (adapted) recipe but erred on the lighter side of the measurements for cranberries and honey because these muffins do host quite a sweet flavor. Adding the orange zest put them over the top. I have also had success substituting thawed/drained berries.

5 cups almond meal
6 eggs
1/3 – 1/2 cup honey
1 tsp. baking powder
1 tb. vanilla extract
1/2 -1 cup dried cranberries
zest from 1/2 an orange

Measure the almond meal into a bowl and add baking powder, stir. Beat eggs and vanilla extract together. Add to almond meal and stir. Next stir in honey, cranberries and orange zest.

Divide into greased muffin tray and cook for 30 -35 minutes at 300 degrees.

Next time I make these I will be trying a fig and goat cheese variation. I plan to make a version that omits even more honey and replace it with oil…I’m curious how that will turn out. If you get to it first let us know how it turns out. 7