Gluten free muffins

Gluten-free recipes have sure come a long way from the old days. The first gluten-free bread I made years ago could have been used as a door stop, it was so hard. Here is a great recipe for muffins from my friend Ruth. The main ingredient is ground almonds. At first glance it doesn't seem like it would rise, but it really does. Enjoy!

Cranberry Muffins

3 cups almond flour (ground blanched almonds or almond meal)

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1 1/2 cups raisins or frozen or fresh cranberries 

1/2 tsp. vanilla

1/2 cup honey

3 eggs

• Preheat oven to 350

• Line muffin tin with large baking cups

• Combine the almond flour, baking soda, salt, & cinnamon in a bowl

• Combine the cranberries, vanilla, honey, & eggs in another bowl

• Add the dry ingredients to the wet & mix well

• Fill each baking cup with the batter

Bake for 18-20 minutes. Makes 12 muffins.