Low Carb Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 cup whole fresh cranberries1.25 cup flax seed meal1 tsp baking powder3 tbls cinnamon1 tsp nutmeg1/2 tsp salt1/2 cup splenda4 large eggs.25 cup olive oil.5 cup Da Vinci's Vanilla sugar free syrup1 tbls vanilla
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.
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.
Nutritional Info 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
Member Reviews
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REBECCAFRIEDMAN
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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PRINCIPLED.MANN
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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SILLYWEIGHT
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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KATHYE123
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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ASUSAN481
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