Debbie Stark loves making gluten-free, vegan food with minimal grains.

This muffin recipe uses cranberries and oranges, which she says have a natural infinity.

"Both are good sources of vitamin C," Debbie said.

"Ocean Spray "craisins" are a nice option to use (sweetened or unsweetened) and can be found in in the baking isle at the supermarket.

"To make orange zest, use a micro-plane or the finest side of a grater, but be careful to avoid the bitter white pith beneath the skin.

"Using silicon muffin tins will help them not to stick … I lost quite a few bottoms in my tin one. LOL.

Makes 12 (dense) muffins.

Cooking time: 20-30 minutes

Ingredients

1/2 cup coconut flour

1/2 teaspoon ground sea salt

1/2 teaspoon baking powder

1/2 cup extra-virgin coconut oil, melted

1/2 cup stevia or other sugar replacement

6 large eggs, lightly beaten

2 tablespoons orange zest

1 cup dried cranberries

Method

Heat oven to 176 degrees.

Grease a muffin tin (I use a silicon one) with coconut oil.

Place the coconut flour, salt and baking powder in a food processor fitted with an S-blade.

Add in the coconut oil, Stevia, eggs and orange zest.

Pulse until blended.

Remove the processor blade and stir in cranberries by hand.

Scoop batter evenly into the muffin tins and bake for 20 minutes (I do 30 minutes for a browner tastier muffin).

Let cool on a rack for 15 minutes before serving.

Serving suggestions: 

I have "Marco Polo" Morello Pitted Cherries with mine … yum!

You can find large jars of these in the canned fruit section of the supermarket for just under $4.

Some people like a bit of naughty cream with theirs.

Store in an airtight container in the fridge … if they last that long!

Bon appetit