Scribbles

I was going to bake some bread tonight but then I thought who wants crappy spelt bread when they could have muffins instead!


Cranberry Almond Muffins Tops

2 Cups Quinoa Flour

2 Tablespoons Arrowroot Powder (or Tapioca Starch)

1 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1/2 Almonds (you can also use walnuts or pecans) (optional)

1 Cup Cranberries-Chopped (you can use dried cranberries at 2/3 a Cup but since I cannot have dried fruit I used frozen cranberries that I thawed and then washed with warm water)

1/2 Warm Water

1/2 Cup thawed Orange Juice Concentrate (you can also use pineapple if you are not allergic)

Grated peel of 1 orange (optional)

1/8 Cup Coconut Oil

1/8 Cup Olive Oil (you can use 1/4 cup of walnut oil instead of these 2 oils)

1/4 Agave Nector (honey can be used instead)

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 Preheat oven to 375 degrees F. Grease a 12 cup muffin pan or line it with paper cups.

Sift together flour, arrowroot(or tapicoa starch), baking soda and salt and whisk together. Add nuts if using.

In a separate bowl,  combine the cranberries, water, juice, orange peel (if using), oil and agave (or honey). Pour into the flour mixture and mix until  combined but be careful not to over mix.

Spoon into muffin cups until they are almost full. Bake for 17-19 minutes or until firm. Check center with a cake tester. Remove from oven and let stand in the pan for 5 minutes before removing. Remove from tin and let cool completely.

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Notes:

You can use any substitutes you like. I made mine particular to my allergies.

These muffins have difficulty rising which is why I call them muffin tops. Next time I will stir in some baking soda and lemon juice once all the other ingredients have been mixed. I have done this with other muffins to help them rise but this time I forgot.

Next time I will add an addition 1/2 cup of cranberries because I really like them and felt there just weren't enough.