Cranberry Nut Muffins Recipe - Low Carb & Healthy
Low carb recipe for Cranberry Nut Muffins which belongs to the Breads recipe category.
- cup (60 g) pecans
- cup (50 g) cranberries
- cup plus 2 tablespoons (110 g) almond meal
- cup (90 g) vanilla whey protein powder
- 2 tablespoons (30 g) gluten
- 2 tablespoons (30 g) polyol
- cup (6 g) Splenda
- 2 teaspoons baking powder
- 2 eggs
- cup (180 ml) Carb Countdown dairy beverage
- 3 tablespoons (42 g) butter, melted
- teaspoon orange extract
Preheat your oven to 400F (200C, or gas mark 6).
Spray a 12-cup muffin tin with nonstick cooking spray or line it with paper muffin cups if you prefer.
Chop your pecans, then your cranberries?I do them by pulsing the S-blade of my food processor, and if you do them in this order, you won't have pecans sticking to the moisture left behind by the cranberries.
In a mixing bowl, combine the almond meal and the next 5 ingredients (through baking powder).
Stir together to make sure everything is distributed evenly.
Whisk together the eggs, Carb Countdown dairy beverage, melted butter, and orange extract.
Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients.
When it is, pour the wet ingredients into the dry ingredients and stir the two together with a few swift strokes of your whisk or a spoon.
Do not overmix! A few lumps are fine.
Now add the pecans and cranberries and stir just enough to incorporate into the batter.
Spoon the batter into the prepared muffin tin and bake for 20 minutes.
Remove the muffins from the pan to a wire rack to cool.
Each with 18 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carb. Carb count does not include polyol sweetener.