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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 8.2 g
  • Cholesterol: 57.5 mg
  • Sodium: 132.6 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Low Carb Cranberry Muffins calories by ingredient
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Low Carb Cranberry Muffins

Submitted by: JNORMAN1969
Low Carb Cranberry Muffins

Introduction

These are so good you won't believe it These are so good you won't believe it
Number of Servings: 15

Ingredients

    1 cup whole fresh cranberries
    1.25 cup flax seed meal
    1 tsp baking powder
    3 tbls cinnamon
    1 tsp nutmeg
    1/2 tsp salt
    1/2 cup splenda

    4 large eggs
    .25 cup olive oil
    .5 cup Da Vinci's Vanilla sugar free syrup
    1 tbls vanilla

Directions

Pre heat oven to 350
Liberally butter the muffin tins, makes 12 muffins with enough batter to make 3 more if you want to dirty up an extra muffin tin, or just put the remainder in a cereal bowel and cook in microwave for about 1min and 30 sec, and have a really big muffin. Do not use muffin liners they will stick.

Pour boiling water over cranberries and let sit for 5 minutes.
mix wet ingredients and dry ingredients seperatly and then combine, minus the carnberries you don't use them yet.
let mixture stand for about 10 minutes to thicken.
fold in cranberries once thickened a little bit.
Fill each muffin cup up about 1/2 to 3/4 full.
Bake for about 17 minutes or until toothpick comes out clean.
These will keep for about a week in the frig and 3 months inthe freezer.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    These are also really good with 1 tbsp. of fresh orange zest. I just put the cranberries in the microwave and cover them/cook until tender to avoid boiling water step. Once tender, coat with sweetener. (don't add to the other ingredients) This avoids any sour taste, but test/add sweetener to taste. - 3/14/10

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  • Incredible!
    4 of 4 people found this review helpful
    These are wonderful muffins. I substituted sugar free maple syrup for the vanilla syrup and made 12 larger muffins. Baked them for 25 mins. Very moist and surprisingly not overly sweet. Great for the low carb diet. - 3/29/09

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  • Incredible!
    2 of 2 people found this review helpful
    I think these are fabulous and I made them with .5 c of ground flax, .5 c of wheat bran, .5 c of flour, I sub sugar free maple syrup for ther Da Vincis' and 10 pureed plums for the oil, i used the juice of 1 large orange to soak got 21 muffs each 62 calories!!!! - 1/26/12

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  • 1 of 1 people found this review helpful
    WW Points plus is 3 per muffin. - 9/24/12

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  • 1 of 1 people found this review helpful
    these are really good! I elliminated the spices and added raisins. My husband always asks me to make a new batch when they run out of them at work, they finally eat breakfast because of these, I have been keeping them stocked up for months, they never get sick of them, they love them! Thanks you!!!! - 5/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    These muffins actually dropped my blood sugar readings down. The cranberries are nice and tart in the muffins, nice touch. - 2/17/12

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  • Incredible!
    1 of 1 people found this review helpful
    Super moist and easy, dosen't use alot of dishes! Very good - 11/10/11

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  • Very Good
    1 of 1 people found this review helpful
    This was good. I used frozen cranberries, chopped up, and covered them with boiling water as suggested in recipe. Then, however, I drained the water off and used just the cranberries in the recipe - holding the soaking water in reserve if I felt the need for more moisture. - 6/23/10

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  • Very Good
    1 of 1 people found this review helpful
    I liked them, too. Much better than other recipes I've tried. I used blueberries and maple syrup/light agave syrup. I'll try with total sugar free next time. Also baked for 27 minutes in my muffin stoneware. - 4/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is a phenomenal recipe. I'm four months into Atkins and trying to stay under 20 carbs per day. I've been pretty successful, but today I was really craving bread. These muffins were just what the doctor ordered! (for those with the cranberry/H2O question - any amount of H2O and yes, drain them - 2/13/10

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  • 1 of 1 people found this review helpful
    Really good. I used raspberry flavored syrup, for a cran-raz muffin and they were wonderful. - 1/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are great, I have made these plenty of times. I have substitutes cranberries with different berries, dice apples or what just plain with nuts. I have even used different flavor syrups. The sugar free carmel syrup is great. I also use less sugar. - 3/16/09

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  • I'm going to try making these soon - just a quick suggestion: many spice companies are now selling dried orange and/or lemon peel. I made some traditional cranberry muffins once with reconstituted orange peel - it was fantastic. Going to try it with this recipe as well. I get mine from Penzey's. - 2/23/14

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  • I did NOT like it with the cranberries, but I do LOVE this recipe. I have tried it many, many ways. With Comstock apple pie filling, (with all the syrupy stuff rinsed off and dried on paper towels then chopped). Fresh peeled diced apple, (1 small, about 4 oz cored and peeled) was better than the ca - 12/31/13

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  • I do not know how much you are telling us to use on these two items:
    .25 cup olive oil Is this 1/4 cup?
    .5 cup Da Vinci's Vanilla sugar free syrup Is this 1/5 Cup?
    Thanks - 8/2/13

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  • How much water are you using to pour over onto with the cranberries? Do you drain the water? Love cranberry orange muffins but this recipe is confusing. - 1/23/13

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  • Excellence! - 12/31/12

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  • Love these! Will be trying different variations of this recipie for sure!! - 11/12/12

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  • These were easy to make and tasted good. A little bitter but defintately will make again. - 1/20/12

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  • Bad
    0 of 2 people found this review helpful
    I was disappointed in these muffins. I would not make them again! - 4/8/10

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  • I baked them this morning and just as the reviews stated, "they are delicous". Next time I will pay more attention to the cranberries; they were not sweet enough and a little bitter :-( - 2/23/10

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  • New spin on these muffins..I used apples instead of the cranberries and I used carmel sugar free syrup. I also made 24 mini muffins they freeze well. - 1/24/10

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  • I would like to try a muffin with the whole cranberry rather than dried, but I don't want to wast a lot of ingredients when the question about the water wasn't answered. Also, could one use ground flax seed for the flax seed meal? - 1/22/10

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  • Yes, how much boiling water do you use? Do you drain the cranberries or something? - 12/4/09

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  • Very good, nice and tart. Easy to make. - 12/3/09

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