I’d promised myself I wasn’t going to make any more “sweet things” for awhile, then I realized the holiday season is almost upon us, and decided that perhaps “fewer sweet things” might be in order. Then I saw the fresh cranberries at the store.
Now, to give me credit, I wanted the cranberries primarily for a fermented cranberry chutney – which promises to be absolutely delicious and is just a beautiful color, to boot – and to have some to freeze for later in the winter. And I did both, but don’t you know there was just a cup of them sitting there, begging me to bake them into something with one of those beautiful Fuji apples next to it on the counter?
So I did.
These muffins are simply wonderful. They are tart and sweet and moist and delicious – even The Young One ate one, and he’s pretty anti-muffin unless it’s chocolate. They’re also one of the few baked goods that improves after they sit for awhile – I wouldn’t serve them hot; they tend to be a bit on the mushy side fresh out of the oven (why yes, I know that for a fact :P). The texture improves a great deal as they cool, so I suggest letting them cool completely before serving. If you can manage it, you might even want to make them the day before serving them (store them in an airtight container, of course). They’ll still be quite good with a smear of soft butter, if you’re so inclined.
This would also be great baked in a loaf pan; just increase the baking time to 50 minutes or so.
Note: You can substitute the evaporated cane juice with coconut sugar if you like, and cut the calorie and carb counts a little. The only reason I didn’t use it was because I didn’t have any on hand.
- 1 medium apple, peeled and grated
- 1 cup fresh cranberries, finely chopped
- 1 cup almond flour
- 1/2 cup tapioca flour
- 2 tablespoons potato flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup evaporated cane juice
- 3 large eggs
- 1/4 cup ghee or clarified butter, melted
- Preheat oven to 350 F. Generously grease a 12-cup muffin tin.
- In a large mixing bowl, beat together the eggs and evaporated cane juice until well-blended.
- In a separate large mixing bowl, whisk together the almond flour, tapioca flour, potato flour, baking soda, cinnamon and nutmeg. Stir into the egg mixture in three batches, mixing well and scraping down the bowl after each addition. Stir in the melted ghee, apple and cranberries.
- Divide the batter evenly between the cups of the muffin tin and bake for 20 to 30 minutes, or until a knife inserted in the center of a muffin comes out clean. Place on a wire baking rack and cool for 10 minutes before turning out of the pan. Cool completely before serving.
- Nutrition (per serving): 177 calories, 9.1g total fat, 56.7mg cholesterol, 124.7mg sodium, 114.9mg potassium, 20.7g carbohydrates, 1.9g fiber, 12.4g sugar, 1.8g protein