Low-Carb Cinnamon Cranberry Flax Muffins Recipe Ingredients 1 cup whole fresh cranberries 1 1/4 cups flax seed meal (you 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 cup sugar equivalent 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 Heat oven to 350 degrees F. Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners -- they will stick. Pour boiling water over 1 cup whole fresh cranberries. Let sit for 5 minutes and pour off water. In a medium bowl, whisk together 1 1/4 cups flax seed meal, 1 teaspoon baking powder, 3 tablespoons cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon salt. In a separate large bowl, whisk together 4 large beaten eggs, 1/4 cup olive oil, 1/2 cup sugar-free syrup or 1/2 cup artificial sweetener of choice, 1 tablespoon vanilla and 2 tablespoons grated orange peel. Transfer the dry ingredients to the bowl with the wet ingredients and mix well. Let mixture stand for 10 minutes to thicken. Then fold in the cup of whole fresh cranberries that have been plumped in the water. Fill each muffin cup about half way, and sprinkle with 3/4 cup chopped walnuts or pecans, if using. 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 1 week in the refrigerator or 3 months in the freezer. Nutritional Information for 12 Muffins: Assuming a zero-carb sweetener is used, each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.