Pumpkin-Cranberry Muffins Recipe
6.6g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:15 Minutes
Style:American
Cook Time:20 Minutes
Phase:Phase 3
Difficulty:Easy
Style:American
Cook Time:20 Minutes
Phase:Phase 3
Difficulty:Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2largeEgg (Whole)
- 2tspCinnamon, ground
- 3tspBaking Powder (Straight Phosphate, Double Acting)
- 0 1/2cupAlmond Flour, Blanched
- 1cupSucralose Based Sweetener (Sugar Substitute)
- 1cupPumpkin (Without Salt, Canned)
- 0 1/2cupCanola Vegetable Oil
- 69gCranberries, fresh
-
1Atkins Soy-Free Flour Mix
DIRECTIONS
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1 serving (1 serving = 1 cup = 113 g). Also, ground pecans are a delicious replacement for the almond flour as a variation.
- Preheat oven to 350ºF. Grease a 12-muffin tin with olive oil spray.
- In a large bowl, whisk 1 cup flour mix, almond flour, baking powder, and cinnamon.
- In a medium bowl, whisk sugar substitute, pumpkin purée, eggs and canola oil until well blended. Add pumpkin mixture to the mix of dry ingredients, stirring until just moistened. Fold in cranberries.
- Divide batter in muffin tins, a rounded ¼ cup in each, and bake 20 minutes, or until a toothpick inserted in centers comes out clean. Allow to cool on a baking rack for 5 - 10 minutes before turning out.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
