Pumpkin Cranberry Muffins

Recipe Ingredients

1 cup	110g / 3.9oz	Atkins Bake Mix
1/2 cup	118ml	Very finely-ground walnuts
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Baking powder
1 cup	198g / 7oz	Granular sugar substitute
1 cup	237ml	Pumpkin puree
2		Eggs
1/2 cup	118ml	Canola oil
1/2 cup	46g / 1.6oz	Fresh cranberries - chopped

Recipe Instructions

Heat oven to 350 degrees. Grease 2 six-compartment muffin tins. In a large bowl, whisk bake mix, walnuts, cinnamon and baking powder. In a medium bowl, whisk sugar substitute, pumpkin puree, eggs and vegetable oil until well blended.

Add pumpkin mixture to bake mix mixture; stir just until moistened. Fold in cranberries. Divide batter in muffin tins.

Bake 35 minutes, until a toothpick inserted in centers comes out clean. Cool in tins 5 minutes; turn onto wire rack to cool completely.

This recipe yields 12 servings.

Carbohydrates: 7 grams

Net Carbs: 5 grams

Fiber: 2 grams

Protein: 8 grams

Fat: 12.5 grams

Calories: 167

Source:
Atkins Cookbook at http://atkinscenter.com

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