8 free range eggs
1 cup melted coconut oil or organic butter
10 drops orange essential oil
1 tbsp. vanilla
2/3 cup raw local honey
1 cup blanched almond flour
1/2 cup coconut flour
1 1/2 cups cranberry sauce (CLICK HERE for the recipe)
1 tsp. baking powder
1 tsp. pink salt
In food processor blend together eggs, coconut oil (melted), butter (melted), essential oil, vanilla and honey until creamy.
Add in flours, cranberry sauce, baking powder and salt.
Pour into large bowl and let it sit for 20 minutes to thicken.
Spoon out batter into lined muffin tin.
Bake at 350 for 10 minutes.