I meal prepped my butt off yesterday. I went to town! I made many a baked good, including these scrumptious muffins. These graced my meal prep a couple of weeks ago, a lot closer to the original recipe, but this time I felt like going for something a little different.
The original recipe includes rhubarb, which I love, but is not in season yet. So, when I made them two weeks ago I used blueberries and raspberries instead. This time, though, since I’ve been having a lot of bluebs and rasps lately, I decided to go with cranberry and lemon. Tart and juicy!
RECIPE: Lemon Cranberry Muffins
(adapted from Meghan Telpner)
SERVINGS: 12 MUFFINS
TIME: 45 MINUTES
TASTE: TART & JUICY
3/4c brown rice flour (or gluten free flour blend)
3/4c millet flour
1/2c almond meal
1tsp baking powder
1tsp baking soda
1/4t Himalayan pink salt
1/3c maple syrup
2/3c homemade applesauce
1/3c filtered water
1T apple cider vinegar
1 lemon, juice & zest (reserve some zest for topping)
1/4 melted coconut oil
1c frozen cranberries + 1/2c for topping
Preheat oven to 350F and line or grease a muffin tin for 12 muffins.
Whisk together the dry ingredients together in a large bowl, and mix the wet ingredients together in a small bowl, melting the coconut oil on low heat first.
Mix the wet ingredients into the dry ingredients and mix until incorporated. Fold in the 1c cranberries.
Scoop batter equally into muffin tins and top with extra cranberries and more lemon zest.
Place into the oven, baking for roughly 30 minutes or until lightly browned and an inserted toothpick comes out clean.
Let cool in the tin for 10-15 minutes, then move to a cooling rack for 10-15 minutes. Then eat up and enjoy!