Cranberry Orange Muffins

Makes 10 standard (2 ½ inch) muffins, Net Carbohydrates = 8.5 per muffin

Notes from the Chef

What can be more wonderful than waking up to a basket of warm muffins? Orange / Cranberry has been a staple of mine for years. I promise these will NOT disappoint. This recipe makes 10 standard muffins, NOT the giant muffins that you often find at the donut shop.
I use toasted and ground walnuts in the recipe but you can substitute almond flour.

Ingredients For the Dry Mixture

  • ½ cup walnuts, toasted or 1/3 cup almond flour
  • ¼ tsp. salt
  • 2/3 cup all-purpose flour (you can substitute up to ¼ cup whole wheat flour)
  • ½ cup (or equivalent) granulated sugar substitute
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon

Ingredients For the Wet Mixture

  • 2 large eggs
  • 1/3 cup whole milk
  • 3 TBSP. oil (try an orange infused oil)
  • 2 tsp. Trop 50 orange juice
  • Zest of 1 orange (zested in strips is the preferred method)
  • 4 TBSP. sour cream
  • ½ tsp. baking soda
  • 1 cup FRESH cranberries, chopped roughly

Ingredients For the Topping

  • 2 TBSP. granulated sugar replacement
  • 2 tsp. ground cinnamon

Preparation

  1. In the bowl of a food processor, pulse the nuts, salt and 1/3 cup of the flour until the nuts are ground into a fine flour. Add all the remaining DRY ingredients and pulse to combine thoroughly. (This can be done a day ahead)
  2. Preheat your oven to 425°
  3. In a large bowl, whisk together the eggs, oil and milk. In a separate bowl, combine the sour cream, orange juice and ½ tsp. baking soda.
  4. Using a spoon, slowly combine the dry mixture into the egg mixture. Add the sour cream and orange juice mixture. Stir together until combined, but do not over mix. Add the chopped cranberries and orange zest. Stir to combine.
  5. Line a 12 muffin tin with 10 muffin cups. Spoon 2 tablespoons of the batter into each cup. Top with the sugar replacement and cinnamon toping mixture. Bake for 20-25 minutes until a tester comes out dry from the center of the muffin. Cool in the muffin pan on a rack. When completely cooled you can remove from the muffin tin and place in a covered airtight container and keep up to 2 days or freeze for 4-6 weeks and reheat before using.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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