Cranberry Cinnamon Flax Muffins

Ingredients

• 1 tbsp double cream
• 4 large eggs
• 10 walnuts, chopped
• 5 tbsps sweetener
• 3 tbsps cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1/4 cup olive oil
• 1 cup cranberries
• 1 tbsp orange zest
• 1 1/4 cup flaxseed seeds
• 1 tsp baking powder

Directions

1. Cook the fresh cranberries for a few minutes until all have popped. Drain and reserve juice for drinking and use pulp for this recipe. Cool before use.
2. Mix all the wet ingredients together (if using dry sweetener mix with 1/2 cup water before adding to the wet mix).
3. Mix all the dry ingredients together.
4. Combine wet and dry mixtures together. Leave to stand for 10 minutes to thicken then fold in the cranberries.
5. Fill 18 muffin cups and sprinkle with chopped walnuts. Bake for 15-20 minutes.