Cranberry Muffins

• 1 cup Atkins baking mix
• 1 cup walnut meal
• 14 cup Splenda granular
• 14 cup xylitol sugar substitute
• 12 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 12 teaspoon salt
• 3 large eggs, lightly beaten
• 1 teaspoon sugar-free vanilla extract
• 1 teaspoon sugar-free orange extract
• 2 tablespoons macadamia nut oil
• 2 tablespoons heavy cream
• 14 cup water
• 1 cup chopped fresh cranberries (or other chopped berries) or 1 cup frozen cranberries (or other chopped berries)

1. Preheat oven to 350F.
2. Liberally grease a 12 cup muffin tin and set aside.
3. Mix together baking mix, walnut meal (you can pulse walnuts in the.
4. food processor until they are very fine if you want to make your own),.
5. Splenda, xylitol, cinnamon, baking powder, and salt.
6. In another bowl, mix beaten eggs, extracts, oil, cream and water.
7. Add wet mixture to dry ingredients and mix gently.
8. Fold in chopped berries.
9. Pour 1/3 cup batter into each muffin tin hole (I use an ice cream.
10. scoop for this)(you should get 10 muffins).
11. Bake for 25 minutes, then allow to cool several minutes before.
12. finishing cooling on a wire rack (note that the muffins will not be.
13. quite as golden as muffins prepared with sugar, but they should be.
14. fairly firm).
15. Feel free to wrap extra muffins in plastic and freeze until needed.
16. (up to 3 months).

baking mix, walnut meal, splenda, xylitol sugar substitute, ground cinnamon, baking powder, salt, eggs, sugar, sugar, nut oil, heavy cream, water, fresh cranberries

Taken from www.food.com/recipe/cranberry-muffins-304071 (may not work)