Makes 2 dozen muffins

Prep Time : soaking polenta 8-12 hours

Muffins prep: 45 min.

Allow batter to rest for 20-30 min. before baking

Baking time: 18 minutes

Preheat oven to 350 degrees

 

Ingredients:

• 1/2 cup coarsely ground cornmeal polenta (cover with pure water and 1 tsp. apple cider vinegar) allow to sit open (no lid) for 8-24 hours. Drain excess water when preparing recipe

• 2 1/2 cups King Arthur’s Paleo Flour Mix

• 1  tsp. sea salt

• 2 tsp. baking powder

• 1/2 tsp. ground vanilla bean or 1 tsp. Extract 

• 1 tsp. ceylon cinnamon

• 1/2 tsp. Cardamom

• 1/2 tsp. freshly grated nutmeg

• 1/2 cup softened raw, unsalted butter 

• 3 eggs

• 3/4 cup coconut sugar

• 1/4 cup almond milk (or other milk of choice) 

• I use Three Trees unsweetened almond milk

• 1 1/2 cups prepared cranberry mandarin sauce (see recipe) You can use a good quality sauce as a substitute.

• 1 cup sliced almonds

 

Directions:

1. In large bowl stir together dry ingredients. 

2. Whisk together butter and sugar until fluffy.

3. Add eggs one at a time

4. Add almond milk and whisk

5. Combine with butter/egg mixture with dry ingredients and polenta. 

6. Using large rubber spatula stir to combine

 

To prepare muffins:

1. Spoon 1 large tablespoon into prepared muffin tins

2. Top batter with 1 tablespoon cranberry sauce

3. Spoon another tablespoon (or until muffin batter almost reaches the top)

4. Sprinkle with a heaping teaspoon of sliced almonds

5. Bake at 350 for 18 minutes or until finished.