Orange Cranberry Muffins

Clearly, my "low carb" baking is going to get me into trouble, especially when I start incorporating small amounts of honey and fruit in my recipes.. But ahhh, I have such a sweet tooth! I guess I sorta see it as a challenge to create yummy things without using sugar and flour, but I really should be more careful with honey and fruit. Regardless, these were tasty. This was my first successful experiment using coconut flour (I failed at making coconut flour cupcakes a few days prior to this... I think it might have been because I used light coconut milk instead of the real deal? Oh and I burned them... lucky for ya'll, I don't post about my failed recipes!)

Ingredients

• ½ cup coconut flour
• ¼ cup almond flour
• ½ cup + 1 tbsp. Splenda
• 2 tbsp. Smart Balance Butter Spread, melted
• 4 eggs
• 3/8 cup heavy whipping cream
• 1 tbsp. honey
• ¼ cup of dried cranberries
• 2 tsp. orange extract
• 1 tsp. vanilla extract

Instructions

• Preheat oven to 350 F
• Combine dry ingredients (coconut flour, almond flour, splenda) in one bowl.
• In another bowl, beat eggs. Add melted butter, cream, honey, orange and vanilla extracts.
• Combine the wet and dry mixtures, stir together.
• Fold in cranberries.
• Spray muffin cups with cooking spray (I didn't do this and they stuck to the paper), and fill muffin cups with batter.
• Bake for 17 minutes.