- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground all spice
- 3 eggs
- 1/2 cup ghee, melted (or oil of our choice)
- 1/2 cup honey
- 1 1/2 cups fresh cranberries
- 1 TBSP freshly grated orange zest
- 1 TBSP freshly grated lemon zest
- 1/4 cup honey
Combine flour, salt, baking soda, cinnamon and all spice in a bowl. In a separate bowl combine eggs, ghee/oil and honey.
Combine wet and dry ingredients and set aside.
Toss cranberries with orange zest, lemon zest and honey. Arrange mixture into a single layer at the bottom of each muffin cup.
Top with cake batter and cover evenly.
Place pan into oven for 20-25 minutes or until tops are golden brown and fully cooked. If your cakes get too brown but need to cook another minute or two place a sheet of foil on top and continue cooking.
(recipe adapted from roostblog.com)