Recipes

Cranberry orange muffin recipe

The story behind this Cranberry orange muffin recipe is really funny. We started a diet a few weeks ago ( the keto diet) and Cris wanted to make keto friendly crepes. He decided to make the same recipe he usually makes and just replace regular flour with coconut flour. I knew that it was going to be a totally failure, but he made them and in fact they were a failure lol. They were a mess but it tasted good.

He did not gave up, he added more ingredients, pour them in cupcake tins and bake them, we were amazed by the result. It wasn’t a failure after all lol. It doesn’t have a muffin consistency, it’s between a cheesecake and muffin, a moist, dense muffin.  Next time when we made them again we added cranberries and a cream cheese topping, it was so delicious! You can also replace the cranberries for raspberries.

This will be the perfect  dessert for a Christmas party if you are looking for a Keto friendly, low carb or gluten free option.  You can use regular sugar but if you want it keto friendly/low carb option, use a granulated stevia/ erythritol blend. We used “Sola” It doesn’t have any aftertaste, measures and bakes just like ordinary sugar, it has 75% less calories than regular sugar and 0 grams net carbs. We used Sola for the first time to make a pumpkin pie mousse for thanksgiving and it was delicious too!

Combine oil, sugar and eggs in a big measuring cup.  Stir in heavy cream or half and half. When combined add the coconut flour, almond milk and orange extract. 

Add water to the mix, and stir in the cranberries.

Pour into cupcake tin. Should yield about 8-10. Bake for 25-30 minutes at 350

This muffins don’t grow, actually they will sink a little bit.

You can cut the cupcake liner or you can remove the muffin from the cupcake liner, to have a nice looking muffin.

While the muffins were in the oven I made the sugared cranberries, it was super easy! Just bring sugar and water to a simmer, remove from hit and add the cranberries. After 5 minutes, transfer to a wire rack let them cool and roll them in sugar.

The cream cheese frosting makes it a “cupcake”, but the muffin by itself without the frosting is also really good. Frosting usually has powdered sugar, but we wanted a keto friendly/ low carb recipe. We made a simple frosting just by mixing cream cheese, granulated stevia/ erythritol blend and vanilla bean.

To decorate you can add mint leafs! they look really festive 🙂

Disclosure: Please note that some of the links in this post are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. Please understand that I have experienced all of these products and companies, and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links. Please do not spend any money on these products unless you feel you need them or that they will help you achieve your goals.

Orange cranberry muffin recipe
Yields 8
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Ingredients
  1. -FOR MUFFIN
  2. 1-2 tbspn of granulated stevia/ erythritol blend or sugar
  3. 1 tbs coconut oil or vegetable oil
  4. 2 eggs
  5. 1/4 cup (2 oz ) half and half or 1/8 1 oz heavy cream
  6. 1/2 c coconut flour
  7. 1/2 c almond milk
  8. 1 tspn of orange extract
  9. 1/2 cup of water
  10. 1 1/4 cup
  11. -SUGAR CRANBERRIES
  12. 1/2cup of granulated stevia/ erythritol blend or sugar + more for coating (3-4 tbspn)
  13. 1/2 cup of water
  14. 3/4cup of cranberries
  15. -CREAM FROSTING
  16. 4ozCream cheese (room temperature)
  17. 2-3 tbspn sugar
  18. 1/4 tspn vanilla
FOR THE MUFFIN
  1. -Combine oil, sugar and eggs in a big measuring cup.
  2. -Stir in heavy cream or half and half. When combined add the coconut flour, almond milk and orange extract.
  3. -Add water to the mix, and stir in the cranberries.
  4. -Pour into cupcake tin. Should yield about 8-10. Bake for 25-30 minutes at 350
  5. Meanwhile make the sugared cranberries.
SUGAR CRANBERRIES
  1. - In a small saucepan bring 1/2 cup of water and 1/2 of sugar to a simmer, stir until sugar is dissolved.
  2. - Turn off the heat and add the cranberries carefully (because the sugar mix is hot) let them sit in the mix for about 5 minutes.
  3. - Transfer to a wire rack or parchment paper, and let them cool and dry for a while, about 5-20 minutes.
  4. - Roll the cranberries in 3-4 tbspn of sugar and let the dry for 1 hour.
FOR THE CREAM CHEESE FROSTING
  1. 1. With an electric mixer, beat the room temperature cream cheese and sugar until completely smooth.
  2. 2. Pipe onto cooled cupcakes.
  3. 3. Garnish with sugared cranberries. Add mint leaves, if desire
Notes
  1. You can use regular sugar but if you want it keto friendly/low carb option, use a granulated stevia/ erythritol blend. We used "Sola" It doesn’t have any aftertaste, measures and bakes just like ordinary sugar, it has 75% less calories than regular sugar and 0 grams net carbs.
Spoonful of Joy by Mj Tabush http://spoonfulofjoy.com/

 

 

 

 

Savoring life, one spoon at a time.

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