Adapted Cranberry Orange Flax Muffins

Ingredients:

* 1 cup whole fresh cranberries
* 1 1/4 cup flax seed meal
* 1 teaspoon baking powder
* 2 tablespoons cinnamon
* 2 teaspoons nutmeg
* 1 teaspoon ginger (dried, powdered)
* 1/2 tsp lemon extract
* 1/2 tbsp orange extract
* 1/2 teaspoon salt
* 4 large eggs, beaten
* 1/4 cup olive oil or other oil
* 1/2 cup Sweetzfree or other liquid sweetner. If you're going to be using powdered Splenda, add 1 net carb per packet and dilute in water
* 1 tablespoon vanilla
* 3/4 cup chopped walnuts or pecans (optional for topping)

Preparation:
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners - they will stick.

1. Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.

2. Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.

3. Let mixture stand for 10 minutes to thicken.

4. Fold in cranberries.

5. Fill each muffin cup about half way, and sprinkle with nuts.

6. Bake about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Keep up to a week in the refrigerator or 3 months in the freezer.

For 12 muffins: Each muffin has 2 grams effective carbohydrate plus 6 grams fiber and 6 grams protein.