Cranberry Nut Muffins is a special type of muffins which are delicious in taste and flavor.


Preheat your oven to 200 C Gas Mark 6. Spray a 12 cup muffin tin with oil to stop any sticking or line it with paper muffin cups if you prefer.

Chop your pecans, then your cranberries I do them by pulsing the 5-blade of my food processor, and if you do them in this order, you won’t have pecans stick ing to the moisture left behind by the cranberries. Set aside.

In a mixing bowl, combine all of the dry ingredients. Stir together, to make sure everything is distributed evenly.

Whisk together the eggs, semi-skimmed milk, melted butter, and orange extract. Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients, and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries, and stir just enough to incorporate into the batter. Spoon into muffin cups, and bake for 20 minutes. Remove from pan to a wire rack to cool.

Serves: 12 muffins.

Ingredients used for this recipe:

60 gm pecans, 50 gm cranberries, 1l0 gm almond meal, 90 gm vanilla whey protein powder 30 gm gluten, 30 gm polyol, 6 gm Splenda, 2 1/2 tsps baking powder, 2 eggs 180 ml semi-skimmed milk, 45 gm butter- melted, 4 tsp orange extract

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips: