Chelsie's Cinnamon Cranberry Flax Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 157.7
- Total Fat: 12.5 g
- Cholesterol: 0.2 mg
- Sodium: 175.4 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 5.2 g
- Protein: 5.7 g
View full nutritional breakdown of Chelsie's Cinnamon Cranberry Flax Muffins calories by ingredient
Introduction
low-carb muffin, which is high in protein, nutrition and flavor, with lots of fiber too! [ Chelsie says, low-carb muffin, which is high in protein, nutrition and flavor, with lots of fiber too! [ Chelsie says,Number of Servings: 12
Ingredients
-
* 1 cup whole fresh cranberries
* 1 1/4 cup flax seed meal (can easily grind your own)
* 1 teaspoon baking powder
* 3 tablespoons cinnamon
* 1 teaspoon nutmeg
* 1/2 teaspoon salt
* 4 large eggs, beaten
* 1/4 cup olive oil
* 1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C "sweetening power" from other artificial sweetener (if powdered, dissolve in 1/2 cup water). I've used 1/2 c. pourable Splenda dissoved in water and it works out just fine.
* 1 tablespoon vanilla
* 2 tablespoons grated orange peel
* 3/4 cup chopped walnuts or pecans (optional for topping)
Directions
Preheat oven to 350 F.
Liberally butter [or spray] muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries.
Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
[ Time saving tip - While everything is out, make up pre-measured baggies of the dry ingredients for a fast batch of muffins in the future. ]
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about 3/4 way, and sprinkle with nuts.
6. Bake about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
Makes 12 muffins
Original Recipe and image found at: About.com low carb diets.
My slightly altered version of this muffin has a mixture of nuts, and uses a quarter cup less than the original which calls for 3/4c of pecans or walnuts (optional). I've also substituted egg beaters for 4 whole eggs, and sprayed the muffing tin with non-stick spray instead of using butter. I've never tried to reduce the olive oil, with applesauce or pumpkin, but it may be a good idea to try.
This version has 2.2 grams effective carbohydrate plus 5.2 grams fiber and 5.7 grams protein per muffin.
Number of Servings: 12
Recipe submitted by SparkPeople user ANEWAY.
Liberally butter [or spray] muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.
1. Pour boiling water over cranberries.
Let sit for 5 minutes and pour off water.
2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
[ Time saving tip - While everything is out, make up pre-measured baggies of the dry ingredients for a fast batch of muffins in the future. ]
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries.
5. Fill each muffin cup about 3/4 way, and sprinkle with nuts.
6. Bake about 15 -20 minutes or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.
Makes 12 muffins
Original Recipe and image found at: About.com low carb diets.
My slightly altered version of this muffin has a mixture of nuts, and uses a quarter cup less than the original which calls for 3/4c of pecans or walnuts (optional). I've also substituted egg beaters for 4 whole eggs, and sprayed the muffing tin with non-stick spray instead of using butter. I've never tried to reduce the olive oil, with applesauce or pumpkin, but it may be a good idea to try.
This version has 2.2 grams effective carbohydrate plus 5.2 grams fiber and 5.7 grams protein per muffin.
Number of Servings: 12
Recipe submitted by SparkPeople user ANEWAY.
