Low Carb Cranberry Muffins
|
Time
prep 0:15
total 0:25
Ingredients
| 1 cup | Atkins baking mix | | 1 cup | walnut meal | | 1/4 cup | Splenda granular | | 1/4 cup | Xylitol | | 1/2 tsp. | ground cinnamon | | 1 tsp. | baking powder | | 1/2 tsp. | salt | | 3 | lg. eggs, lightly beaten | | 1 tsp. | sugar free vanilla extract | | 1 tsp. | sugar free orange extract | | 2 tbsp. | macadamia nut oil | | 2 tbsp. | heavy cream | | 1/4 cup | water | | 1 cup | chopped fresh or | | frozen cranberries (or other chopped berries) |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
1. Preheat oven to 350°F.
2. Liberally grease a 12 cup muffin tin and set aside.
3. Mix together baking mix, walnut meal (you can pulse walnuts in the
food processor until they are very fine if you want to make your own),
Splenda, xylitol, cinnamon, baking powder, and salt.
4. In another bowl, mix beaten eggs, extracts, oil, cream and water.
5. Add wet mixture to dry ingredients and mix gently.
6. Fold in chopped berries.
7. Pour 1/3 cup batter into each muffin tin hole (I use an ice cream
scoop for this)(you should get 10 muffins).
8. Bake for 25 minutes, then allow to cool several minutes before
finishing cooling on a wire rack (note that the muffins will not be
quite as golden as muffins prepared with sugar, but they should be
fairly firm).
9. Feel free to wrap extra muffins in plastic and freeze until needed
(up to 3 months).
Author's Comments
These muffins are surprisingly good.
Similar Recipes
cranberry muffin, muffin