Orange Rosemary Cupcakes

• 1/2 cup coconut flour
• 1/2 cup blanched almond flour
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 4 large eggs
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 2 tablespoons firmly packed orange zest
• 1 tablespoon finely chopped fresh rosemary

1. Preheat the oven to 350F.
2. Line 11 muffin cups with paper liners.
3. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.
4. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and orange zest.
5. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the rosemary.
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 serve.

coconut flour, blanched almond flour, salt, baking soda, eggs, grapeseed oil, nectar, orange zest, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/orange-rosemary-cupcakes-379036 (may not work)