Breakfasts

Cranberry Crunch Muffins

Makes

12 servings

2 cups all-purpose flour

2 tsp baking powder

1/2 cup artificial sweetener, such as Splenda^®*

1/4 cup wheat germ

1/4 cup sliced almonds

1 tbsp unsalted butter

1 cup (8 fl oz) Homemade Vanilla Nepro^® with CARBSTEADY^®

1 large egg

1/3 cup vegetable oil

1/2 tsp pure vanilla extract

2 tbsp fresh orange zest

1/2 cup chopped dried cranberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper liners. Set aside.
In a large mixing bowl, combine the flour, baking powder, artificial sweetener and wheat germ. Remove 1/4 cup of the flour mixture and place in a separate smaller bowl.
To the 1/4 cup flour mixture, add the sliced almonds and butter. Using a fork, combine this mixture until it is crumbly. Set aside.
Whisk together the Nepro with CARBSTEADY, egg, vegetable oil, vanilla extract and orange zest. Pour the mixture into the remaining flour mixture and fold together just to combine. Add the dried cranberries and gently fold into batter. Do not over blend the batter.
Spoon the batter into the prepared muffin pan. Sprinkle the almond crunch mixture evenly over each cup. Bake for 14 to 16 minutes. Remove the muffins from the pan immediately and transfer them to a wire rack to cool. Serve warm. Muffins can be cooled, wrapped individually in airtight bags, and frozen for up to 1 month.