Cranberry Walnut Muffins

Cranberry Walnut Muffins

Cranberry Walnut Muffins

I made a cranberry muffin that went over well with my hubby.  I really liked them, too.  Texture was quite nice, light and the flavor was good also.  Original recipe used ALL flax and no CarbQuick, so if still on induction, you could just not use  CarbQuick and use all flax.  But I’m finding a little CarbQuick improves texture of baked goods.  This is not suitable for Induction.  You can use 1T. grated orange peel instead of the Boyajian oil in this recipe.

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1 c. flax meal

¼ c. CarbQuick bake mix (for gluten-free, use Jennifer Eloff’s Gluten-Free Bake Mix)

1 T. cinnamon

¼ tsp. nutmeg

Pinch salt

1 1/8 tsp. baking powder

¼ c. salad oil

4 beaten eggs

2 T. Davinci French Vanilla sugar-free syrup (or 1 tsp. vanilla)

½ c. Splenda, granular

½ capful Boyajian orange oil or 1/4 tsp. orange extract

3/4 c. chopped walnuts

1 c. fresh cranberries


Chop, blend or process cranberries fairly fine.  Add walnuts and pulse couple more times.  Pour this into bowl.  Add dry ingredients and spices.  Add beaten eggs, oil and Boyajian orange oil or orange extract.  DO NOT overwork the batter.  Spoon into well greased muffin tins.  Bake about 20 minutes at 350º or until tops are dry to the touch.

NUTRITIONAL INFO: Makes 12 medium-sized muffins, each contains:

143.6 calories

11.9 g  fat

6.91 g  carbs, 4.18 g  fiber, 2.73 NET CARBS

5.19 g  protein

41 mg sodium

10 comments on “Cranberry Walnut Muffins

  1. Does this end up tasting eggy? I want to try this, but the # of eggs make me hesitate. Thank you for responding.


    • Not to me it doesn’t. I don’t like an eggy taste either. But for some folks ONE egg in a recipe tastes eggy. But my palate isn’t your palate, so you might react differently. You kinda have to bake something once to find out if it tastes eggy to YOU. Just bein’ honest with ya, Rosemary.🙂


    • Most assuredly. You’ll have to recalculate the recipe totally. You’ll have to substitute something in for almond meal in the mix and the numbers will vary depending on WHAT you substitute in for the nuts in a recipe. Bear in mind also that subs in baked goods can be “risky” at best, so your first trial may not come out as expected. FYI I use free account to calculate the total for a recipe. Accounts are free. You should set one up as it’s an easy site to use.


      • Sorry he is allergic to walnuts and pecans not almonds–thank goodness. Use almond flour. I made pumpkin spice cookies (he is four) and he said “I am DO PROUD!!”


    • Yes, I think they will cook up just fine with that. The change will impact the nutritional numbers (slightly higher carbs), so I would suggest redoing those. Carbalose is pure flour, so it doesn’t have the “fiber deduction” advantage that CQ has. 🙂


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