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Orange cranberry muffin recipe

Cristian and Maria Tabush
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Ingredients
  

  • -FOR MUFFIN
  • 1-2 tbspn of granulated stevia/ erythritol blend or sugar
  • 1 tbs coconut oil or vegetable oil
  • 2 eggs
  • 1/4 cup 2 oz half and half or 1/8 1 oz heavy cream
  • 1/2 c coconut flour
  • 1/2 c almond milk
  • 1 tspn of orange extract
  • 1/2 cup of water
  • 1 1/4 cup
  • -SUGAR CRANBERRIES
  • 1/2 cup of granulated stevia/ erythritol blend or sugar + more for coating 3-4 tbspn
  • 1/2 cup of water
  • 3/4 cup of cranberries
  • -CREAM FROSTING
  • 4 ozCream cheese room temperature
  • 2-3 tbspn sugar
  • 1/4 tspn vanilla

Instructions
 

FOR THE MUFFIN

  • -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
  • Meanwhile make the sugared cranberries.

SUGAR CRANBERRIES

  • - In a small saucepan bring 1/2 cup of water and 1/2 of sugar to a simmer, stir until sugar is dissolved.
  • - 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.
  • - Transfer to a wire rack or parchment paper, and let them cool and dry for a while, about 5-20 minutes.
  • - Roll the cranberries in 3-4 tbspn of sugar and let the dry for 1 hour.

FOR THE CREAM CHEESE FROSTING

  • 1. With an electric mixer, beat the room temperature cream cheese and sugar until completely smooth.
  • 2. Pipe onto cooled cupcakes.
  • 3. Garnish with sugared cranberries. Add mint leaves, if desire

Notes

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.