Saturday, August 4, 2012

Cranberry Flax Muffin

1 cup whole fresh cranberries
1 1/4 cup flax seed meal (can easily grind your own in a small coffee grinder)
1 teaspoon baking powder
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large farm fresh, free-range eggs, beaten
1/4 cup olive oil
1/2 cup sugar equivalent Stevia dissolved in 1/2 cup water or use 1/4 cup honey and 1/4 cup water
1 tablespoon vanilla
2 tablespoons grated ORGANIC orange peel
3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees.  Liberally butter muffin tins.  Do not use paper muffin liners - THEY WILL STICK.
  2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
  3. Let mixture stand for 10 minutes to thicken.
  4. Fold in cranberries.
  5. Fill each muffin cup half way and sprinkle with nuts.
  6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.
These keep up to a week in the refrigerator or 3 months in the freezer.

NOTE:  Assuming a zero-carb sweetener each of these muffins have 2 grams carbohydrate, 6 grams fiber and 6 grams protein.

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