Orange and Cranberry Breakfast Muffins

Ingredients: 

75 grams or 1/2 cup coconut/tapioca flour (I mix it up by using Tapioca flour with the Coconut flour)

1 teaspoon of gluten-free baking powder

1/2 teaspoon bicarb soda

1 teaspoon stevia sweetener

4 organic eggs

2 tablespoons Orange juice

75 grams or 1/2 cup dried cranberries

1 tablespoon grated orange zest

1 teaspoon orange or vanilla extract

60g unsalted butter, melted,

125ml c coconut milk

Pre-heat oven to 180degC. Line and oil a muffin tray. Combine the coconut flower, baking powder, bicarb soda and stevia in a bowl. In a separate large bowl, mix the eggs, orange juice, cranberries, vanilla or orange extract, butter and coconut milk. Add the dry ingredients and mix well. 

Pour the batter into the muffin trays and fill each liner to about 2/3rd full. Bake in oven on the middle shelf for 15-20minute, or until a skewer inserted into the middle comes out clean. Remove from oven and transfer to wire rack to cool Keep in an airtight container for 5 days (if they last that long!) 

Tip: Coconut flour recipes typically call for more eggs due to the flour absorbing more moisture and soaking up liquids. If you are egg-free, substitute with ground flaxseed or chia seeds and water, or arrowroot and tapioca startch.