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NCHPAD - Building Healthy Inclusive Communities

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Low-Carb Side Dish #2


Cranberry “Corn Bread” Muffins
Yield: 10 muffins

Ingredients
•    1/2 cup + 1 Tbsp almond flour
•    3 Tbsp coconut flour
•    1/4 tsp sea salt
•    1 tsp baking powder
•    1/4 cup shortening
•    1/4 cup granular sweetener
•    1 egg  + 1 egg yolk
•    1/4 cup unsweetened almond milk
•    1/2 cup chopped cranberries (fresh or frozen)

Instructions
1.    Preheat oven to 325°F.  With coconut oil, grease the bottom and sides of 10 muffin tins.
2.    In medium bowl, sift together almond flour, coconut flour, salt, and baking powder.  Set aside.
3.    In small bowl, with electric mixer on medium, cream shortening and sweetener until fluffy for about five minutes.
4.    To shortening, add egg and egg yolk, one at a time, mixing well after each.
5.    With mixer on low, add half the flour mixture and half the almond milk, mix, then add remaining and mix again.
6.    Fold in cranberries.
7.    Spoon batter evenly into prepared muffin tins and bake 20-22 minutes.
8.    Remove from oven and let cool in pan on wire rack for five minutes, and then remove muffins from pan to continue cooling.

Nutritional Information
Serving size: 1 muffin
Calories: 102  |  Total fat: 9g  |   Total Carbohydrate: 4g  |  Dietary Fiber: 2g  |  Protein: 7g

Adapted from: http://healthylivinghowto.com/1/post/2012/11/healthy-holidays-cranberry-corn-bread-muffins.html


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