Cranberry Cinnamon Flax Muffins
Nutrition per Serving
112
Calories
3.25g
Protein
4.89g
Carbs
9.23g
Fat
Yummy low carb, high fiber muffins.
Ingredients
5 tbsps sweetener
1 tbsp double cream
10 walnuts, chopped
4 large eggs
3 tbsps cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tbsp vanilla extract
1/4 cup olive oil
1 cup cranberries
1 tbsp orange zest
1 1/4 cup flaxseed seeds
1 tsp baking powder
Instructions
1. Cook the fresh cranberries for a few minutes until all have popped. Drain and reserve juice for drinking and use pulp for this recipe. Cool before use.
2. Mix all the wet ingredients together (if using dry sweetener mix with 1/2 cup water before adding to the wet mix).
3. Mix all the dry ingredients together.
4. Combine wet and dry mixtures together. Leave to stand for 10 minutes to thicken then fold in the cranberries.
5. Fill 18 muffin cups and sprinkle with chopped walnuts. Bake for 15-20 minutes.
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