Brunch

Chelsie's Cinnamon Cranberry Flax Muffins is for Breakfast, Snack.

Chelsie's Cinnamon Cranberry Flax Muffins takes several minutes to prepare.

Chelsie's Cinnamon Cranberry Flax Muffins takes several minutes to cook.

Chelsie's Cinnamon Cranberry Flax Muffins makes 12 servings.

The ingredients for Chelsie's Cinnamon Cranberry Flax Muffins are:

* 1 cup whole fresh cranberries
* 1 1/4 cup flax seed meal (can easily grind your own)
* 1 teaspoon baking powder
* 3 tablespoons cinnamon
* 1 teaspoon nutmeg
* 1/2 teaspoon salt
* 4 large eggs, beaten
* 1/4 cup olive oil
* 1/2 cup sugar-free syrup such as Da Vinci's or Torinis or 1/2 C "sweetening power" from other artificial sweetener (if powdered, dissolve in 1/2 cup water). I've used 1/2 c. pourable Splenda dissoved in water and it works out just fine.
* 1 tablespoon vanilla
* 2 tablespoons grated orange peel
* 3/4 cup chopped walnuts or pecans (optional for topping)

Here is how you make Chelsie's Cinnamon Cranberry Flax Muffins:

Preheat oven to 350 F.Liberally butter [or spray] muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.1. Pour boiling water over cranberries.Let sit for 5 minutes and pour off water.2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.[ Time saving tip - While everything is out, make up pre-measured baggies of the dry ingredients for a fast batch of muffins in the future. ]3. Let mixture stand for 10 minutes to thicken.4. Fold in cranberries.5. Fill each muffin cup about 3/4 way, and sprinkle with nuts.6. Bake about 15 -20 minutes or until a toothpick inserted in the center comes out clean.Keep up to a week in the refrigerator or 3 months in the freezer.Makes 12 muffins Original Recipe and image found at: About.com low carb diets.My slightly altered version of this muffin has a mixture of nuts, and uses a quarter cup less than the original which calls for 3/4c of pecans or walnuts (optional). I've also substituted egg beaters for 4 whole eggs, and sprayed the muffing tin with non-stick spray instead of using butter. I've never tried to reduce the olive oil, with applesauce or pumpkin, but it may be a good idea to try. This version has 2.2 grams effective carbohydrate plus 5.2 grams fiber and 5.7 grams protein per muffin.Number of Servings: 12Recipe submitted by SparkPeople user ANEWAY.

The nutritional information for Chelsie's Cinnamon Cranberry Flax Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.7

• Total Fat: 12.5 g
• Cholesterol: 0.2 mg
• Sodium: 175.4 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 5.2 g
• Protein: 5.7 g

The dietary needs meet for Chelsie's Cinnamon Cranberry Flax Muffins is Low Carb