Cranberry & Anise Almond Flour Muffins
This past week I have dedicated a lot of my days (and nights) working on my cookbook. I’ve been making a lot of progress and I’ll fill you all in on details soon but the long and short is that it’s been great to hunker down and get to work. The book itself isn’t just an ordinary cookbook–there is a farm/love story weaving in and out of the book which means there’s a lot of writing on my part. The process so far has been challenging but is very exciting none the less. Thankfully, I’ve worked on the memoir part of the story for over a year now so most of that is complete (yeeehawww!!!) At this point recipes are taking up a lot of my time. After the New Year things are seriously in full swing and deadlines will need to get met. I’m anxious but dedicated so I hope you will all stay tuned!
Since it’s still the holiday season and we have folks swinging in and out of the farm often I’ve managed to whip these muffins up four different times. Taylor and I love the flavor combination of cranberry and anise together and these muffins don’t disappoint. Last winter I made cranberry anise cocktails and cranberry anise cookies and I’m still on a roll! I hope you all enjoy these muffins as much as we do. I’m a sucker for almond flour baked goods (I love the nutty flavor and slightly gritty texure) I’ve actually made these with whole wheat flour and prefer the almond flour recipe that I’m sharing below. These muffins are moist, nutty, and full my favorite holiday spices. Not only do these taste great when paired with a cup of coffee first thing in the morning, but they taste equally as good (if not better) when enjoyed with a glass of bubbly for dessert.
Cheers from Tumbleweed Farm!
Cranberry & Anise Muffins
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 12 muffins
- 2 1/2 cups almond flour
- 2 teaspoons ground star anise seeds
- 1/3 cup natural cane sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3 Tablespoons walnut oil (can sub with grapeseed, canola, or vegetable oil)
- 2 Tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/2 cup dried cranberries
Preparation
- Preheat the oven to 325F. Line a standard size muffin tin with paper liners and set aside.
- In a large bowl whisk together the almond flour, anise, sugar, baking soda, and salt.
- In a small bowl whisk together the eggs, oil, honey and vanilla. Add the wet ingredients to the dry and stir until well combined. Fold in the dried cranberries and set the mixture aside.
- Line a standard size muffin tin with paper liners and spoon the batter into each cup, smoothing the tops to get rid of any lumps. Bake in the oven for 25-30 minutes or until a toothpick comes out clean.
- Let muffins cool for 15 minutes before digging in!
Notes
*Use this recipe as a guide *Every brand of almond flour (homemade or store-bought) will have slightly different results when baked. *Cooking times will vary from kitchen to kitchen
Greetings from the other side of the globe. Can’t wait for your cookbook here Downunder. Looking forward to making these muffins, yum!
Not to put any pressure on you, but I consider a big part of my 2016 Christmas shopping done. Just saying… And I hope the new year is full of many wonderful things for all of you.
We have had Hutchins front porch available until this week so I am in pig heaven — so spoiled.
This makes me very happy to hear Jean!!! xo
Making these for New Year’s morning- best wishes to you as you continue working on your cookbook!!
Up at 4 am making my second batch of these amazing muffins; I love em! Best of luck on your cookbook; can’t wait until it comes out.