Here’s your Cranberry Ginger Muffin Recipe for the Holidays! As usual, I do most of my cooking on Fridays. After my recent pumpkin muffin success (after a many years hiatus from muffin-making), I was emboldened to try these Cranberry Ginger Muffins today! I balanced the tartness of the raw cranberries with a handful of crystallized ginger pieces and the result was outstanding! Had to share!
Cranberry Ginger Muffins
3/4 c. coconut sugar
1/2 stick melted butter
2 tbl. honey
1 tsp. almond extract
1 tsp. ground nutmeg
1 tsp. baking soda, diluted in 1 tbl. water
1 1/2 c. ancient wheat flour
1 c. fresh organic cranberries
1/4 crystallized ginger pieces
Prepare muffin pan to prevent sticking. I used ghee. Preheat oven to 350°. Add ingredients in order on list. To sugar and honey add melted butter, stir. Stir in egg, almond extract, and baking soda solution. Stir in flour and nutmeg. Fold in organic cranberries and ginger pieces. Spoon into muffin pan. Bake. Check for doneness after 15 minutes. I baked mine for 20 minutes. Cool on rack. Enjoy!
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