Low Carb Cranberry Muffins
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
Introduction
These are so good you won't believe it These are so good you won't believe itNumber of Servings: 15
Ingredients
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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.
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.
Member Ratings For This Recipe
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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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GDAVIDS123
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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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JJEANOT
