Cranberry Orange Blossom Muffins


3 oranges, quartered (peel left on)

1 dozen eggs

1 can full fat coconut milk

3/4 cup melted ghee or coconut oil

2 tsp orange blossom water

1 1 /2 cups coconut flour

1 Tbsp baking soda

1/2 tsp fine Himalayan sea salt

1 cup unsweetened shredded coconut

3 cups fresh or frozen cranberries


Streusel Topping Ingredients:

1 cup medium shredded unsweetened coconut

1/2 cup chopped raw pecans

1 Tbsp coconut sugar

pinch of fine Himalayan sea salt

1/4 cup ghee or coconut oil, melted


Method: Preheat oven to 350-degrees. Line 24 muffin cups with paper liners. Set aside.

In a small bowl, combine coconut flour, baking soda and salt. Stir with a whisk to remove any clumps. Set aside.

Put quartered oranges in bowl of food processor. Process until pureed - about 2 minutes. Add eggs, coconut milk, melted ghee or coconut oil and orange blossom water. Run processor until all is smooth.

Add coconut flour mixture to food processor bowl and run until smooth batter is formed.

Turn batter out into a large bowl. Add coconut and cranberries. Stir gently to combine evenly.

Divide batter into prepared muffin cups.

In a small bowl, combine streusel topping ingredients, simply stirring to combine. Divide evenly over tops of muffins. Press down lightly to stick into batter.

Bake streusel-topped muffins until golden and tester comes clean - about 25 minutes.

Let cool on wire rack.

- Makes 24 muffins.