Cranberry Muffins Recipe

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Atkins baking mix; 1 cup walnut meal; ¼ cup Splenda granular; ¼ cup xylitol sugar substitute; ½ teaspoon ground cinnamon; 1 teaspoon baking powder; ½ teaspoon salt; 3 large eggs, lightly beaten; 1 teaspoon sugar-free vanilla extract; 1 teaspoon sugar-free orange extract; 2 tablespoons macadamia nut oil; 2 tablespoons heavy cream; ¼ cup water; 1 cup chopped fresh cranberries (or other chopped berries) or 1 cup frozen cranberries (or other chopped berries)

Servings: persons

1 cup Atkins baking mix
1 cup walnut meal
¼ cup Splenda granular
¼ cup xylitol sugar substitute
½ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
3 large eggs, lightly beaten
1 teaspoon sugar-free vanilla extract
1 teaspoon sugar-free orange extract
2 tablespoons macadamia nut oil
2 tablespoons heavy cream
¼ cup water
1 cup chopped fresh cranberries (or other chopped berries) or 1 cup frozen cranberries (or other chopped berries)

1
Preheat oven to 350F.
2
Liberally grease a 12 cup muffin tin and set aside.
3
Mix together baking mix, walnut meal (you can pulse walnuts in the.
4
food processor until they are very fine if you want to make your own),.
5
Splenda, xylitol, cinnamon, baking powder, and salt.
6
In another bowl, mix beaten eggs, extracts, oil, cream and water.
7
Add wet mixture to dry ingredients and mix gently.
8
Fold in chopped berries.
9
Pour 1/3 cup batter into each muffin tin hole (I use an ice cream.
10
scoop for this)(you should get 10 muffins).
11
Bake for 25 minutes, then allow to cool several minutes before.
12
finishing cooling on a wire rack (note that the muffins will not be.
13
quite as golden as muffins prepared with sugar, but they should be.
14
fairly firm).
15
Feel free to wrap extra muffins in plastic and freeze until needed.
16
(up to 3 months).

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Atkins baking mix, 1 cup walnut meal, ¼ cup Splenda granular, ¼ cup xylitol sugar substitute, and more.

Yes, Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Muffins

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