Naturally sweetened gluten free cranberry orange muffins will suck toxins out of your bloodstream and re-purpose them for solving the earth’s energy crisis.
In spite of my love for the color green, people with accents, Guinness, and food that involves meat, potatoes, cabbage and/or cheese, I somehow took a flying hop, skip and leap right over St. Patrick’s Day this year like it didn’t mean a dern thing.
Instead, my friends and I went wine tasting in Murphys, CA over the weekend to celebrate Irish Day via wine. And chocolate. And Cards Against Humanity. There was the detox before the re-tox. And from there, just tox.ins. Naturally, I have since been re-detoxing like I invented the beetroot – a process I hope to repeat weekly. Needless to say, the St. Paddy’s green beer did not occur this time around.
Cranberry orange muffins have been my favorite since I was a wee tyke. The combination of flavors has always just worked for me, which means eating in bulk is bound to happen. Substituting nutrition into the muffin yields the ultimate excuse to continue volume eating muffin after muffin. Made using coconut milk instead of oil or dairy, almond meal and brown rice flour in place of all-purpose flour, and pure maple syrup to keep it naturally sweet, this recipe is actually quite healthful for you.
So whether you’re raising the roof in the gluten-averse house or simply looking for a delicious yet nutritious approach to a timeless classic, you’ll love this recipe and its disappearing act.