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Cranberry Cinnamon Flax Muffins
Yummy low carb, high fiber muffins.
1 cup cranberries
1 1/4 cup flaxseed seeds
1 tsp baking powder
3 tbsps cinnamon
1 tsp nutmeg
1/2 tsp salt
4 large eggs
1/4 cup olive oil
5 tbsps sweetener
1 tbsp vanilla extract
1 tbsp orange zest
10 walnuts, chopped
1 tbsp double cream
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.
Mix all the wet ingredients together (if using dry sweetener mix with 1/2 cup water before adding to the wet mix).
Mix all the dry ingredients together.
Combine wet and dry mixtures together. Leave to stand for 10 minutes to thicken then fold in the cranberries.
Fill 18 muffin cups and sprinkle with chopped walnuts. Bake for 15-20 minutes.
in 1 serving of Cranberry Cinnamon Flax Muffins.
, 17% carbs, 11% protein.
Calorie Counter 100% Free
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