Cranberry Muffins II

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I remade my cranberry muffins but tried to make them a little more delicious.  So I added white flour and almond flour.  Also lowered the buttermilk and used egg whites instead of eggs to cut out some of the fat.  Put less cloves to make it more cinnamony.  I really like these better.

Cranberry Muffins II

1 1/2 cups uncooked oats

1 cup flour

1 cup almond flour

4 packets stevia

1 t baking soda

1 t baking powder

1 t cinnamon

1/2 t cloves

1/2 t salt

1 t vanilla

1 1/2 cups buttermilk

1/3 cup egg whites

2 T olive oil

2 T honey

1/3 cup dried cranberries

Combine oats, flours, stevia, baking soda, baking powder, salt, cinnamon and cloves in a large bowl.  In another bowl, mix egg whites, buttermilk, oil, honey and vanilla.  Stir wet into dry.  Add cranberries.  Fill 12 muffin cups full after greasing them with olive oil.  Bake 325 degrees for 20 minutes.  Cool.

5 responses to “Cranberry Muffins II

  1. I love having muffins handy for breakfast. These sound delicious!

  2. Perfect for breakfast! Looks great.

  3. Cranberry muffins are some of my favorite muffins! I bet these make an amazing breakfast!

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