Cranberry Almond Muffins

This recipe is gluten free,  high in protein, and I can attest that it makes fabulous muffins. Use these as a healthy mid afternoon snack or for breakfast on the go...

Sift together the following:

3 c almond nut flour (ground fine)
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon

Whip together the following:

3 eggs, whipped
1/3 c honey
(mix above ingredients well before adding the next ingredients)
½ tsp vanilla
2 c frozen cranberries

Combine the wet and dry ingredients and pour into muffin cups- makes 12
325 oven for 25 minutes

 

From the book: Grain Free Gourmet (submitted by Catherine McCartney)

 

Nutritional info:   12 Servings

Amount Per Serving


Calories 218.6
Total Carbohydrate 16.0 g
Protein 7.8 g
Total Fat 15.5 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 61.3 mg

Dietary Fiber 3.9 g
Sugars 9.5 g
Sodium 120.4 mg
Potassium 19.3 mg