Cranberry Muffins

Cranberry Muffins


1 1/2 cups self-raising flour

1/2 cup Xylitol (alternative to sugar)

 1/2 teaspoon salt

2 eggs

1/2 cup corn syrup

1/4 cup corn or canola oil

1 cup fresh or frozen cranberries, chopped

1/2 cup coarsely chopped walnuts or pecans (optional)


Preheat oven to 400°F

Set aside a muffin tray, grease it lightly

Mix together the flour, Xylitol, baking powder and salt in a medium bowl

Whisk together the corn syrup, eggs

Stir in the flour mixture until combined. Then stir in the cranberries and nuts

Cook for between 18 and 22 minutes or until lightly browed

To test insert cake tester into muffin. If the cake tester comes out clean the muffins are ready

Note: Do not beat the batter or over-mix

28 Jan, 2020

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