Chelsie’s Cinnamon Cranberry Flax Muffins - 2g effective Carbs plus
6g
Fiber
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 makes 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 cinnamon is great for diabetics and low-carbers
because it stablizes blood sugar?"
1 cup whole fresh cranberries
1 1/4 cup flax seed meal (can easily grind your own)
1 teaspoon baking powder
3 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp 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 cup "sweetening power" from other artificial sweetener
(if powdered, dissolve in 1/2 cup water)
1 Tbsp vanilla
2 Tbsp grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
Preheat oven to 350 degrees 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 and 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 2g effective Carbs plus 6g Fiber and 6g Protein