Cranberry Corn Muffins

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.