Gluten Free cinnnamon Cranberry Flaxseed muffins

Chelsie Kenyon, About's Guide to Mexican Food, brings us this special low-carb muffin, which is high in both nutrition and flavor, with lots of fiber too! Chelsie says, "These makes a great breakfast, or even a dessert." She also assures me that the three tablespoons of cinnamon is not a typo and adds, "Did you know cinnamon is great for diabetics and low-carbers because it stabilizes blood sugar?" On the other hand, this will be too much cinnamon for some people, so use your judgement.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

• 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 sugar equivalent from from your choice of artificial sweetener (if powdered, dissolve in 1/2 cup water)
• 1 tablespoon vanilla
• 2 tablespoons grated orange peel
• 3/4 cup chopped walnuts or pecans (optional for topping)

Preparation:

Preheat oven to 350 F.
Liberally butter 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.

3. Let mixture stand for 10 minutes to thicken.

4. Fold in cranberries.

5. Fill each muffin cup about half way, and sprinkle with nuts.

6. Bake about 15 minutes (a little longer if you're only making 12) 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.

For 12 muffins: Assuming a zero-carb sweetener, each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.