Cranberry Walnut Muffins
Ingredients:
4 eggs
1/2 cup shortening
1/2 cup coconut palm sugar
1/2 cup coconut flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1 tablespoon vanilla extract
1 cup dried Cranberries
1 cup chopped walnuts
1 1/2 cup 2% Milk
Directions:
Preheat your oven to 175 °C / 350 °F. In a stainless steel bowl cream together palm shortening, coconut sugar, and vanilla. Gently add in eggs one at a time, then add milk. Once incorporated mix in coconut flour, salt, baking soda and baking powder, then mix in cranberries and walnuts. Batter should be the consistency of cookie dough. With a large spoon place batter into muffin pan, filling each to the top. Bake for 15-20 minutes or until toothpick inserted comes out clean.
Yield: Makes 18