Cranberry Apricot Cupcakes

• 2 cups blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 1/2 cup agave nectar
• 1/2 cup dried cranberries
• 1/4 cup dried apricots, quartered

1. Preheat the oven to 350F.
2. Line 10 muffin cups with paper liners.
3. In a large bowl, combine the almond flour, salt, and baking soda.
4. In a medium bowl, whisk together the eggs and agave nectar.
5. Stir the wet ingredients into the almond flour mixture with a large spoon until thoroughly combined, then fold in the cranberries and apricots.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. 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.
8. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

blanched almond flour, salt, baking soda, eggs, nectar, cranberries, dried apricots

Taken from www.epicurious.com/recipes/food/views/cranberry-apricot-cupcakes-379030 (may not work)