Diabetes & Endocrinology Associates, P.C. Diabetes & Endocrinology Associates, P.C.
Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Low Carb Cranberry Muffins
*posted 11/30/2012

1 cup whole fresh cranberries
1 ¼ cups flax seed meal
1 tsp baking powder
3 Tbsp cinnamon
1 tsp nutmeg
½ tsp salt
½ cup splenda
4 large eggs
¼ cup oil
½ cup Da Vinci's Vanilla sugar free syrup
1 Tbsp vanilla

Pre heat oven to 350
Liberally grease the muffin tins. Do not use muffin liners they will stick.
Pour boiling water over cranberries and let sit for 5 minutes.
Mix eggs, oil, syrup and vanilla. In separate bowl sift dry ingredients then mix with wet ingredients, allow to stand and thicken for about 10 minutes. Fold in cranberries once thickened.
Fill each muffin cup up about ½ to ¾ full. Bake for about 17 minutes or until toothpick comes out clean. These will keep for about a week refrigerated.

Nutritional Info
Amount per Serving
Servings Per Recipe: 15
Amount Per Serving
Calories: 105
Total Fat: 8 g
Cholesterol: 65 mg
Sodium: 130 mg
Total Carbs: 6 g
Dietary Fiber: 4 g
Protein: 4 g


Recipes adapted from sparkrecipes.com


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