Chamomile Cranberry Muffins

Ingredients

  • 1 cup white bean flour*, sifted then spooned into a measuring cup without being packed
  • 1/2 cup sweet brown rice flour, sifted then spooned into a measuring cup without being packed
  • 1/2 cup quinoa flour, sifted then spooned into a measuring cup without being packed
  • 1/2 cup ground flax seeds, sifted then spooned into a measuring cup without being packed
  • contents of 2 Traditional Medicinals chamomile tea bags (or 2 teaspoons chamomile flower petals)
  • 1/8 teaspoon stevia
  • pinch salt
  • 1 teaspoon baking soda
  • 1 teaspoon saigon cinnamon
  • 1/4 teaspoon packed fresh ground nutmeg
  • 1 cup chamomile tea, brewed with 2 Tablespoons chamomile flowers
  • 1 cup full fat coconut milk
  • 1/4 cup cranberry juice
  • 1/2 cup organic virgin coconut oil
  • 1 teaspoon vanilla
  • 1 heaping cup cranberries
  • 1/2 cup cranberries, measured whole, then roughly chopped cranberries for topping
  • 5 drops liquid stevia
  • 1/8 teaspoon vanilla extract

* I grind my own white bean flour in my Vitamix.

Makes 12 muffins

  1. Brew chamomile tea by placing 2 heaping Tablespoons of dried chamomile flowers in a tea strainer. Pour boiling water (being mindful that you only need 1 cup) over flowers and infuse for 15 minutes.
  2. Grease muffin tins or prepare muffin tins with 12 cupcake wrappers. (I like to add a smidgen of organic virgin coconut oil to the bottom of my wrappers to make it easy for the wrapper to pull away from the baked muffin without taking half the muffin with it.)
  3. Preheat oven to 400°F.
  4. Prep cranberry topping by roughly chopping 1/2 cup cranberries. Sprinkle chopped cranberries with 5 drops of liquid stevia and 1/8 teaspoon vanilla extract. Mix in a bowl and set aside.
  5. Blend together all dry ingredients (white bean flour, sweet brown rice flour, quinoa flour, ground flax seeds, contents of chamomile tea bags, stevia, salt, baking soda, cinnamon, & nutmeg)
  6. In a blender, blend all wet ingredients together (chamomile tea, full fat coconut milk, cranberry juice, coconut oil, & vanilla).
  7. Combine wet and dry ingredients, careful not to overmix.
  8. Add 1 heaping cup cranberries.
  9. With a spoon, divide batter evenly among 12 muffins.
  10. Sprinkle unbaked muffins with roughly chopped cranberry mixture.
  11. Bake for 30 minutes at 400°F. Halfway through (at 15 minutes) rotate muffin pan so muffins are evenly browned on top.

https://www.archerfriendly.com/2013/11/chamomile-cranberry-muffins