CRANBERRY APRICOT CUPCAKES
Steps:
- Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
- In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined, then fold in the cranberries and apricots.
- Scoop 1/4 cup of batter into each prepared muffin cup.
- Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
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