Recipe:
CRANBERRY ORANGE MUFFINS
WET INGREDIENTS:
Zest of Organic Orange
or Lemon
Organic Avocado Oil
Organic Unsweetened Applesauce
(or 2 eggs if tolerated)
Fresh Squeezed Orange
or Lemon Juice
Non-Dairy Milk
Vanilla
Organic Apple Cider Vinegar
1 tbsp
​
1/2 cup​
1/2 cup
​
1/3 cup
​
2/3 cup
1 tsp
2 tsp
DIRECTIONS:
Preheat oven to 350 C. Prep a 12 cup muffin tin with liners. Zest oranges(s), or lemons, and then juice. Mix all dry ingredients and zest well in a medium to large bowl. Add all wet ingredients to dry and mix well. Scoop batter into cups until each cup is just over 3/4 full. Bake at 350 for 24-27 minutes. Let cool before enjoying. Store in fridge or on counter in air tight container for up to 5 days or in the freezer for up to 3 months.
​
LOAF: Pour batter into 9" x 5" loaf pan. Bake at 350°C on middle rack for 55-60 minutes. Let cool completely before slicing.