24 Amazing Low Carb Recipes #4
4. Cranberry Sour Cream Blender Muffins
Servings: 12 muffins
Ingredients:
- 1/2 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups almond flour
- 1/2 cup Swerve Sweetener
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup cranberries
- 1/2 cup chopped pecans (optional)
Instructions:
- Preheat oven to 325°F and line a muffin tin with parchment or silicone liners.
- Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.
- Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).
- By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.
- Remove and let cool completely.
Storage:
- These muffins may be stored in the fridge for 3-4 days in a sealed container or in the freezer for up to 3 months. To freeze, wrap each muffin in plastic and store in a larger bag or storage container.
To Serve:
- Heat in the microwave until the cheese on top is melty again. These are also great served cold!
Source: All Day I Dream About Food
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