DARLENE LINDHOLM PP book cranberry-orange muffin recipe modified:
1/4 cup coconut flour I added: 1/4 cup almond flour 1/4 teaspoon salt 1/4 teaspoon baking powder (instead of soda) 1/4 cup EVOO or oil of choice 2 tablespoons (1/8 cup) monkfruit OR xylitol 2 large eggs, lightly beaten (instead of 3) 1/4 cup coconut milk or 2 tabl. ea. cream and water 1 tablespoon orange zest (optional) 1/2 cup dried, unsweetened cranberries or fruit of choice (I used dark cherries, quartered)
DR. STEVE GUNDRY, Plant Paradox, page 326, 327
Heat oven to 350. Line a standard 6-cup muffin tin with paper liners. Place the coconut flour, salt and baking soda in a food processor fitted with an S-blade. Add the coconut oil, monkfruit, eggs and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand. Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20 minutes. Let cool on a rack for 15 minutes before serving.