PUMPKIN CRANBERRY MUFFINS
Servings: 12
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 175
Fat: 14 grams
Protein: 6 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Net Carbs: 5 grams
Vegetable oil spray for greasing muffin tin
1 cup Atkins Quick Quisine
TM Bake Mix
1/2 cup pecans or almonds, very finely ground
2 teaspoons ground cinnamon
1 cup granular sugar substitute
1 cup pumpkin puree
2 large eggs
1/2 cup canola oil
1/2 cup fresh cranberries, chopped
1. Preheat oven to 350F. Grease one 12-muffin tin with oil
spray.
2. In a large bowl, whisk bake mix, walnuts and cinnamon.
In a medium bowl, whisk sugar substitute, pumpkin
puree, eggs and vegetable oil until well blended.
3. Add pumpkin mixture to bake mix mixture stirring just
until moistened. Fold in cranberries. Divide batter in
muffin tins and bake 20 minutes, until a toothpick
inserted in centers comes out clean.
If you can't find fresh or frozen cranberries, substitute with 1/2
cup chopped Granny Smith apple.
Atkins - Pumpkin Cranberry Muffins
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Atkins Diet