Cinnamon Cranberry Flax Muffins

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Cinnamon Cranberry Flax Muffins
1 cup whole fresh cranberries
1 1/4 cup flax seed meal
1 tsp baking powder
3 tbs cinnamon
1 tsp nutmeg
1/2 tsp salt
4 large eggs, beaten
1/4 cup olive oil
1/2 cup sugar-free syrup or 1/2 C sugar equivalent from your choice of artificial sweetener
1 tbs vanilla
2 tbs grated orange peel
3/4 cup chopped walnuts or pecans (optional for topping)
Preheat oven to 350 F.
Liberally butter muffin tins. Makes anywhere from 12 to 24 muffins. Do not use paper muffin liners – they will stick.
Pour boiling water over cranberries. Let sit for 5 minutes and pour off water.
Mix dry ingredients and wet ingredients (minus the cranberries) separately, then mix them together.
Let mixture stand for 10 minutes to thicken.
Fold in cranberries.
Fill each muffin cup about half way, and sprinkle with nuts.
Bake about 15 minutes (a little longer if you’re only making 12) or until a toothpick inserted in the center comes out clean.
Keep up to a week in the refrigerator or 3 months in the freezer.

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