Multigrain Cranberry Muffins

Apparently I missed the end of cranberry season. Now we have to resort to frozen cranberries. Thankfully, the muffins don't seem to mind much. Here is today's recipe:

Ingredients

• 1/2 cup teff flour
• 1/2 cup ground almond meal/flour (packed)
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chopped pecans
• 2 eggs, beaten
• 3/4 cup orange juice
• 1 Tbs grated orange peel or all the grated orange peel from one organic orange
• 1 10 oz bag of frozen cranberries

Instructions

1. Preheat oven to 400F. 
2. Oil a standard 12-place muffin tin.
3. Thoroughly mix together flours, sugar, baking soda, baking powder, and pecans. 
4. In a separate bowl, mix eggs, orange juice, orange peel, and cranberries. 
5. Fold the flour mixture into the egg mixture, and distribute into the muffin tin. 
6. Bake 20 minutes at 400F, rotating the pan 180 degrees halfway through.