1. Heat oven to 350°F. or 180°C. Place paper cups into 12 muffin pan cups. Set aside
2. To the stand mixer bowl, add the butter and cream cheese. Using a paddle attachment, beat at medium speed until well mixed. Add the sweetener and the lemon juice. Beat until well combined
3. Whisk each egg and add 1 egg at a time, beating after each addition. Sift the dry ingredients: almond flour, baking powder, salt, one of coconut or lupin flour. Add ½ cup at a time until all the flour mixture has been added to the butter mixture bowl, as you continue to beat at low speed until just combined. Toss in the cranberries and fold to combine
4. Evenly scoop and divide the batter among the 12 muffin cups. Place in the middle position of your preheated oven. Bake for 20-25 minutes, until the tops are a light golden brown. Test with a toothpick inserted into center – when done it should come out clean. Cool 5 minutes in pan then transfer to a tray or cooling rack
By Angela Wilkes
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Lynn
December 18, 2021 @ 7:34 pm
In the ingredients, it says coconut flour, but in instructions it says lupin flour. Which is it? These flours are entirely different from each other in their behavior in baked goods! So which flour goes in?
Angela Wilkes
December 19, 2021 @ 7:30 am
Hi Lynn,
For a sweeter, dessert-ish taste I use coconut flour, and when I want a more hearty taste, I use Lupin flour. At two tablespoons, they both work. I experimented with both of these because some people (e.g. my son) don’t like coconut flour. Thank you for pointing this out, I have modified the written accordingly.