Dessert

Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 is for Dessert.

Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 takes several minutes to prepare.

Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 takes several minutes to cook.

Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 makes 12 servings.

The ingredients for Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 are:

Muffins
4 large eggs, room temperature
1 cup cranberries, fresh or frozen (thawed if possible)
? cup unrefined coconut oil, soft or melted
2? cups blanched almond flour
3 tablespoons xylitol
1 teaspoon baking soda
? teaspoon ground ginger
? teaspoon sea salt
? teaspoon lemon zest, optional for a more lemony taste
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
? teaspoon KAL liquid stevia

Icing
1/2-cup raw cashew pieces
? cup coconut milk
2 tablespoon lemon juice
2 tablespoons unrefined coconut oil, soft or melted
2 teaspoons raw honey, optional
20-25 drops KAL liquid stevia, to taste
? teaspoon lemon zest

Here is how you make Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1:

Preheat oven to 350? and line a 12 cup muffin pan with cupcake liners.Remove eggs from refrigerator to bring to room temperature. Roughly chop cranberries, not too small. Set aside to finish thawing if frozen. Zest 1 lemon into a small bowl. You will need 1 teaspoon total for muffins and icing. Set zest and lemon aside.Place the eggs and oil in a food processor and blend for about 10 seconds. Then add the rest of the ingredients, except the cranberries, and blend until well incorporated, scraping down the sides with a spatula as needed. Remove the blade and fold in the chopped cranberries by hand.Spoon about 3 tablespoons of batter into each muffin cup, until all batter is evenly distributed. Place muffins on the middle rack in the oven and bake for 20-25 minutes, until a toothpick comes out clean. Carefully remove muffins from muffin pan and let cool on a wire rack until they have reached room temperature.Meanwhile, prepare the lemon icing. Add all of the ingredients to a small blender or food processor and blend until creamy and smooth. Don?t worry if it seems chunky at first, just keep blending, it will become perfectly smooth. Scrape the sides with a spatula as needed. Place in a glass Pyrex container and set aside. If it seems too runny, place in the refrigerator for about 15 minutes to thicken up.Once the muffins have cooled completely, ice each muffin. Store leftover muffins in the refrigerator. I like to use a 9x13 pyrex container. Use any extra icing on the muffins as you eat them.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user RHOZY1.

The nutritional information for Cranberry Lemon Muffins with Lemon Icing, Kaufmann Phase 1 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 269.8

• Total Fat: 21.6 g
• Cholesterol: 62.0 mg
• Sodium: 179.0 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 3.1 g
• Protein: 8.9 g