Facebook let me know I made muffins on this day last year: A double batch, half blueberry and half cranberry. I just found cranberries at the grocery store again yesterday, so this seemed like a fantastic plan to post and repeat!
Choose-a-Berry Muffins
½ c dates (75 g)
⅓ c boiling water
6 large eggs
¼ c olive oil
1 c Grain-free Baking Mix (125 g) [See Note]
1 t cardamom
1½ c whole cranberries (170 g)
–OR–
1¼ c wild blueberries (175 g)
- Measure dates into small blender cup, cover with boiling water, close lid and let stand
- Preheat oven to 350°F and line standard muffin pan with silicone or parchment liners
- In large bowl, beat eggs until frothy and uniform in color
- Puree dates and water
- Stir date puree and oil into eggs until fully incorporated
- Add flours, cardamom, salt, and leavening, stirring until smooth
- Fold in choice of berries until well distributed throughout
- Divide batter evenly among muffin cups (approx ¼ c each)
- Bake for 25 min, until centers are firm and springy
- Cool in pan for 10 min before removing to wire rack
Yield 12 muffins
NOTE
- In place of baking mix, you may substitute ½ c coconut flour (57 g), ½ c tapioca flour (57 g), ½ t salt, ½ t cream of tartar, and ¼ t baking soda.
Are you team cranberry or team blueberry?
The Hyphenated Kitchen 