Cranberry Pumpkin Muffins
(George Stella's Eating Stella Style - Simon & Schuster Paperbacks)
Yield: 6 servings Net Carbs: 6 gram per serving
Prep: 15 minutes Cook: 25 minutes
1 1/2 cups Almond Flour*
3/4 cup 100% pure canned pumpkin - NOT PIE FILLING
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
3/4 cup sugar substitute
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract - No sugar added
1/8 teaspoon salt
1/2 cup chopped cranberries (fresh or frozen, no sugar added; may use chopped walnuts instead)
1. Place the baking rack in the center of the oven and preheat the oven to 350 degrees F.
2. Mix all the ingredients in a bowl with a wooden spoon until well blended. Fill the 6 paper-lined muffin cups about two-thirds full with the batter.
3. Bake for 20 to 25 minutes, until the muffin tops turn golden brown and a toothpick stuck in the center comes out clean.
4. Remove the muffins from the oven and let cool for 5 minutes. Serve warm or at room temperature, and refrigerate any leftovers in a sealed container.
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