Okay here we go!
2. Mix dry ingredients in bigger bowl and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries. (You can vary with blueberries, applesauce, or mashed bananas.)
5. Fill each muffin cup about half way (about 2 TBS), and sprinkle with nuts.
6. Bake about 15 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.
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)
1 tablespoon vanilla
2 tablespoons grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
Sorry for the dramatic (week long) pause.
Cook Time: 15 minutes
Preparation: Preheat oven to 350 F. Liberally butter muffin tins. Makes 12 small 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 in bigger bowl and wet ingredients (minus the cranberries) separately, then mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in cranberries. (You can vary with blueberries, applesauce, or mashed bananas.)
5. Fill each muffin cup about half way (about 2 TBS), and sprinkle with nuts.
6. Bake about 15 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.
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)
1 tablespoon vanilla
2 tablespoons grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.
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