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“Gluten-Free, Sugar-Free & Low-Carb!”
READY IN:
30mins
SERVES:
6
YIELD:
6 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, mix together the almond flour, flax meal, baking powder, and salt. In another bowl, melt butter then stir in water, eggs, orange extract and sweetener. Add wet to dry and mix well. Fold in cranberries. Fill 6 paper-lined muffin cups (spray with a little non-stick spray) with the batter. Bake at 350º 20-22 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a rack.

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