Wednesday, December 4, 2013

Low Carb Cranberry Chocolate Chip Muffin

I had a few cranberries left over from Thanksgiving and decided to throw together a cranberry chocolate chip muffin for breakfast this morning.

My family isn't all that big on eggs for breakfast so I'm always on the lookout for new and different breakfast ideas and this one was definitely a hit with them.

Cranberries and chocolate go surprisingly well together which makes this delicious muffin a good choice for your Christmas morning brunch or anytime really. I really like the way that the tart and tangy cranberries offset the sweetness of the chocolate chips.

As always this recipe is low carb and gluten free,

2 cups almond flour
2 eggs
1/4 cup softened butter
1 tbs vanilla extract
1/4 cup sour cream
1/2 cup granulated sweetener
1 1/2 tsp baking powder
3/4 cup chocolate chips
3/4 cup fresh cranberries diced

First, preheat your oven to 350 and line a muffin pan with paper muffins,
Next, mix your wet and dry ingredients (except for choc chips and cranberries) in separate bowls. Then, add your wet ingredients to the dry taking care to mix well. Afterwards, gently fold in choc chips and cranberries. Bake at 350 for approx. 18 minutes.  Recipe makes 12 cranberry chocolate chip muffins.

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