Cranberry Spice Muffins

Image: Baking rack holding 6 jumbo muffins made with cranberries and spices.

Description: These sweet and slightly tart cranberry spice muffins are a great way to enjoy some fall flavors in pastry form!

Yield: Recipe make 6 jumbo sized muffins

Ingredients:

• 2 cups

• 1/2 cup + 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground clove

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

• 1/4 cup coconut oil, melted

• 1/4 cup avocado oil

• 3/4 cup coconut milk (or preferred milk), at room temperature

• 2 large eggs, at room temperature

• 1 tablespoon almond extract (or vanilla extract)

• 2 cups fresh or frozen cranberries

• Cooking Spray

Equipment:

• 6 count jumbo muffin pan

• Jumbo muffin tin liners

Instructions:

Preheat oven to 350.

Coat the muffin tin with oil or cooking spray, or line with muffin tin liners. I generally use both liners and a light covering of cooking spray, just to be sure nothing will stick to the pan or the liner when you’re removing the liner to eat them.

Whisk together the flour, sugar, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, and salt in a large mixing bowl.

Add the avocado oil, coconut oil, coconut milk, eggs, and almond extract, and whisk everything together until well blended.

Add the cranberries to the batter and gently fold to combine.

Divide the batter into the muffin tins, and top with the remaining 2 tablespoons sugar.

Bake for about 25 minutes until risen and just starting to turn golden on top.

Remove from oven and allow to cool in the muffin tins before serving.