Low Carb Living Made Tasty

Muffin Magic: Cranberry, Almond & Lemon

recipe image

Serves 12. Makes 12 delicious muffins.

Per serve:



  1. Preheat fan forced oven to 160C or a conventional oven to 175C. Grease a muffin tray lightly with oil.
  2. Place muffin mix, eggs, water, oil, cranberries, almonds and lemon zest into a large mixing bowl. Mix with a wooden spoon until just combined (do not over mix).
  3. Spoon into prepared muffin tray, filling each mould two thirds full.
  4. Top each muffin with a sprinkling of almond flakes (if using).
  5. Bake for 20 25 minutes. Muffins are baked when the top of the muffin bounces back slightly when gently pressed (if you prefer a more rich and moist muffin, underbake slightly).
  6. Remove tray from oven and allow muffins to cool for 3 5 minutes. Place on a wire rack to cool.

Tasty Tip:

Patty Pans: Using paper patty pans will ensure that your muffins come out of the muffin tray easily and never stick.

Storage: Store muffins in an airtight container in the fridge for up to 5 days.

To freeze muffins: When completely cold, wrap muffins individually in plastic wrap and freeze. Muffins can be frozen for up to 3 months.

To thaw muffins: Unwrap and place on a paper towel or a microwave-safe plate. Microwave on HIGH for 30 35 seconds.

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