Aunt Rocky’s Glazed Orange Cranberry Muffins

Preheat oven to 350ºF. Line 6 wells in a muffin pan or line with parchment liners (see notes). Set aside.

Put all dry ingredients in medium mixing bowl and mix well: almond flour, flaxseed meal, baking powder, salt, Just Like Sugar, dried cranberries, pecans.

Melt coconut oil and marmalade in a microwave safe bowl (about 20 seconds). Add liquid sweetener, syrup, eggs, orange extract, and orange zest. Whisk well.

Squeeze the orange juice into a small bowl. Reserve 1 teaspoon of juice for the glaze, and set aside. Put the rest of the juice in the bowl with the egg mixture and whisk again.

Add wet ingredients to the dry ingredients and whisk until everything is mixed. Batter will be thick.

Divide batter evenly into 6 muffin cups/liners (cups will be pretty full). Bake 20–25 minutes. Tops should be lightly browned, and center springy if touched (use a toothpick test if not sure). Turn muffins out on to wire rack. Allow muffins to cool for at least 15 minutes (or put in refrigerator to speed up the cooling).

For the glaze:
Melt the coconut oil in a small bowl. Add remaining glaze ingredients and mix well. Glaze should be thin enough to pour. If it needs thinning, add just a couple of drops of water at a time until the right consistency. Drizzle glaze over the tops of each muffin with a spoon. Allow glaze to set for at least 1/2 hour.

Muffins should be stored in the refrigerator. They may be frozen, then defrosted on the counter top.

Notes:
1. If you use silicone muffin cups, they sometimes run smaller than a regular muffin tin. You may need to use more than 6, and fill each one 3/4 full.
2. Glaze needs to be thin enough to pour, but not too watery. Adjust consistency as needed with either more water or more Swerve Confectioner’s to get a glaze consistency, rather than an icing.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 206, Total Fat 19 g, Saturated Fat 6 g, Sodium 520 mg, Potassium 26 mg, Total Carbohydrate 10 g, Dietary Fiber 7 g, Net Carbs 3 g, Sugars 1 g, Protein 7. Macros: 81% fat, 13% protein, 6% carbs.

© February 14, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.