Cranberry Lemon Muffins

These gluten-free, dairy-free muffins are on the sweeter side and make a nice festive dish for a brunch or a healthy dessert for a potluck. Because they are more liquidy than usual they will sink just a tad after you remove them from the oven. View the full recipe at http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/

• Ready In: 40 mins
• Serves: 10-12
• Yields: 12 muffins

Ingredients

• 2  cups  blanched  almond flour (Bob's Red Mill Blanched Almond Flour will NOT work!)
• 1⁄2 teaspoon  celtic sea salt
• 1  teaspoon baking soda
• 1  cup dried cranberries
• 1⁄2 cup  grapeseed oil
• 3  eggs
• 1⁄2 cup  agave nectar
• 1  teaspoon lemon zest

Directions

1. In a large bowl, combine almond flour, salt, baking soda and cranberries.
2. In a smaller bowl stir together oil, eggs, agave and lemon zest.
3. Stir wet ingredients into dry.
4. Spoon batter in lined muffin tins.
5. Bake at 350 degrees for 25-30 minutes.
6. Cool and serve.