I will never know how I decided to create gluten free cranberry coconut muffins. I don’t have a method, and I sure as heck don’t follow a recipe! You know as well as I do… I don’t leave the house during the day because that requires clothes, makeup, and fixing my hair. Nope. Not gonna happen.
With that said, I never know if something is going to taste good when I’m done so I absolutely make my kid try new creations first. He’s always so eager for ‘treats’ that he isn’t afraid to try my experiments! Mom of the year right here, folks!
LET’S GET TO THE GLUTEN FREE CRANBERRY COCONUT MUFFINS, SHALL WE?
I opened the box and thought to myself, “Hmm… what to do with jellied cranberry sauce. Hmmm…”
Confession– I never feel like a true Pinteresty baker unless I pull everything out of my cupboards. Almond meal? Check x2 because you never know. Coconut sugar (that I didn’t use)? Check. Arrowroot powder? Check. Walnuts? I don’t know what I need walnuts for, but check. Don’t even get me started on cupcake liners and the cute little loaf pan I was dying to try!
At this point my counter was lookin‘ like a true train wreck. I can’t be the only person who pretends to be Martha Stewart. Please tell me I’m not the only one…
GLUTEN FREE CRANBERRY COCONUT MUFFIN INGREDIENTS
- 1/2c Almond meal
- 1/4c Arrowroot powder
- 1/2c Coconut butter
- 1/4c Honey (or syrup)
- 2 Squares of unsweetened chocolate
- 2/3c Walnuts
- 1/4t Salt
- 1/4t Almond extract
- 1/2t Vanilla
- 1c Pacific organic jellied cranberry sauce
- 2 Eggs
I chopped up the walnuts and chocolate squares before swapping the blade with this piece and mixing everything else in.
Confession– I don’t have a scientific reason explaining why I picked the measurements I did for each ingredient. None. I had a 1/2 cup measuring utensil out and said to myself, “Sure, 1 cup of cranberry sauce sounds good so I don’t dirty another cup.”
You guys, my brain is simple, you know this. Cooking loses fun points when it becomes more about math and science than drinking wine while cooking…
I used a cookie baller to put one scoop in each mini cupcake liner before baking them at 350 for 20 minutes.
And then I left the mess for Michael to clean up.
I put the eggs away…
Stay tuned because I made a paleo pumpkin pie with the pumpkin puree and, let me tell ya, working with the Tetra Pak carton was so much easier than working with a can!
Curious how you become Carton Smart?