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 🙂

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