Cinnamon Cranberry Flax Muffins

Author unknown (but bless her for this recipe!!)
Credit: Chelsie’s Cinnamon Cranberry Flax Muffins
From Laura Dolson, Your Guide to Low Carb Diets

Chelsie Kenyon, About’s Guide to Mexican Food, brings us this special low-carb muffin, which is high in both nutrition and flavor, with lots of fiber too! Chelsie says, “These make a great breakfast, or even a dessert.” She also assures me that the three tablespoons of cinnamon is not a typo and adds, “Did you know that cinnamon is great for diabetics and low-carbers because it stabilizes the blood sugar?”

Prep time: 20 min

Cook Time: 15 min

Ingredients:

1 cup whole fresh cranberries (tis the season!)

1 ¼ cup flax seed meal (can easily grind your own)

1 tsp baking powder

3 TBSP cinnamon

1 tsp nutmeg

½ tsp salt

4 large eggs, beaten

¼ cup olive oil

½ cup sugar free syrup, such as DaVinci’s or Torani’s or ½ cup “sweetening power” from other artificial sweetener (if powdered, dissolve in ½ cup water)

1 TBSP vanilla

2 TBSP grated orange peel

¾ cup chopped walnuts or pecans (optional, for topping)

Preparation:

Preheat oven to 350 deg. F

Liberally butter 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, pour off water.

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 about half way, and sprinkle with nuts.

6. Bake about 15 minutes (a little longer if you’re only making 12) 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.

For 12 muffins: Each muffin has 2 gms. Effective carbohydrate plus 6 gms. Fiber and 6 gms of protein.