Description
Cranberry and orange streusel muffins are a blend of low carb and gluten free flours, filled with fresh cranberries, and orange zest.
Ingredients
For the Streusel:
3/4 cup or 70 grams almond flour
2 Tablespoons or 10 grams coconut flour
1/2 cup or 36 grams sliced almonds
2 Tablespoons or 30 grams Swerve brown
pinch of salt
3 Tablespoons butter, melted
For the Batter:
1 1/3 cup or 135 grams almond flour
1/2 cup or 40 grams vanilla whey protein powder (I use Precision Engineered)
2 Tablespoons arrowroot flour
2 Tablespoons golden flaxseed meal
1/4 teaspoon kosher salt
2 teaspoons baking powder
2/3 cup or 84 grams Swerve confectioners
1 Tablespoon orange zest
5 Tablespoons or 65 grams butter, at room temperature
1 cup cranberries
2 eggs or 90 grams
2 Tablespoons fresh squeezed orange juice
2 Tablespoons heavy cream
Instructions
For the Streusel:
In a medium size bowl, add the dry streusel ingredients together and mix.
Melt the butter and allow to cool slightly, then blend with dry ingredients, and set aside.
For the Batter:
In a stand mixer with a whisk attachment, or in a large bowl with a hand mixer, whip the eggs until they are frothy.
Add the sweetener to the eggs and continue whisking until they are thickened, about one minute.
In a separate bowl, cream the room temperature butter with the orange zest.
Add the sifted dry ingredients and cream together until thoroughly combined.
Add the egg mixture to the dry ingredients, then add the orange juice, and heavy cream.
Mix all of the ingredients together, on medium-low speed, until well combined.
Spoon the batter into lined muffin pans and bake in 325° oven for 21- 23 minutes.
