Cranberry Flax Seed Breakfast Muffins

By toadey1

Ingredients
  • 2 cups sorghum flour

  • 2 tablespoons arrowroot

  • 1 1/ 2 teaspoons baking soda

  • 1 teaspoon cream of tartar

  • 1 teaspoon xanthan gum

  • 1/ 2 teaspoon salt

  • 1/ 2 teaspoon cardamom

  • 1/ 2 cup applesauce

  • 1/ 4 cup agave nectar

  • 3/ 4 cup yogurt

  • 2 teaspoon vanilla

  • 1 orange zested

  • 2/ 3 scant cup fresh squeezed orange juice

  • 1/ 2 cup flax meal

  • 2 cups fresh cranberries

  • Preheat oven to 350 degrees. Well oil a 12 cup muffin tin or line with paper muffin cups.

Directions
  1. In a large bowl mix together well the sorghum flour

  2. arrowroot

  3. baking soda

  4. cream of tartar

  5. xanthan gum

  6. salt and cardamom.

  7. In a separate medium bowl whisk together the applesauce

  8. agave nectar

  9. yogurt

  10. vanilla

  11. orange zest

  12. orange juice. When combined stir in the flax meal and let mixture sit for a couple of minutes until the flax meal has thickened and absorbed some of the liquid.

  13. Pour the wet ingredients into the dry ones and mix together. Add the cranberries and gently fold together. The batter will be lumpy and thick

  14. the consistency of a heavy banana bread or oatmeal

  15. if it's too wet add a little flax meal

  16. if too dry add a bit more orange juice.

  17. Spoon the batter into the muffin tin

  18. filling each cup to the top. Bake for about 20 to 27 minutes or until slightly browned on the top and able to pass the tooth pick test. Remove muffins from tin to cool completely.

  19. Serve with a little sugar free jam and a small bowl of fat free yogurt with berries for a perfect low fat/high carb Montignac breakfast.


Nutritional Facts

Servings
12

breakfast breakfast muffins