Comments on: Suuuper Tender & Moist Cranberry Orange Muffins 🍊 gluten free & keto

By: BRENDA KIDMAN

BRENDA KIDMAN — Mon, 14 Dec 2020 01:53:24 +0000

These are great. I was lazy and didn’t use a mixer. I just tossed all but the cranberries in the bowl, stirred then added the max cranberries and a bag of sugar free white chocolate chips. No glaze needed. Even my non ketos love them.

By: Debbie Gallagher

Debbie Gallagher — Sat, 02 May 2020 19:02:35 +0000

I made these muffins as the recipe is written. Took awhile but they were worth it. Moist and just the right balane of sweet and tart. I did not use the icing as I didnt have the right sweetener. I used powdered splenda naturals in the muffins but it left an aftertaste in the icing so I left it off of the muffins. Next time I will try less for the icing and see if it makes a difference. I would recommend these to everyone looking for sugar free low carb ideas. I also chopped the cranberries.

By: Juliet

Juliet — Sat, 18 Jan 2020 00:11:21 +0000

In reply to Kim.

I do them the same way you did – just leave them
in the oven longer until the tops are firm and they aren’t making “snap crackle pop” noises anymore

By: Kim

Kim — Tue, 07 Jan 2020 02:23:06 +0000

These tasted great but I made a few mistakes. I cooked them in silicone cups and I think my use of frozen cranberries made them quite wet inside. I’m going to try making them with less cranberries and just a greased pan.

By: Teri Fleming Garcia

Teri Fleming Garcia — Sat, 21 Dec 2019 19:16:40 +0000

I’m making these right now and I divided the batter between to mini loaf pans to give away for Christmas, not sure it will bake up right, I will let you know. I’m a little confused by the orange juice and water… the recipe calls for 2 T of oj or water, but then also calls for 2 T of water. The directions don’t say when to add the 2 T of water? am I suppose to add it to the orange juice? so 4 T of liquid? I chose to put 2 T oj and 1 T water, just because I wasn’t sure. Thanks for your great recipes.

By: Lauren

Lauren — Sat, 14 Dec 2019 16:06:53 +0000

In reply to Irine. Hi Paola! These muffins look scrumptious. I am hoping to make these for a party later today, but I’m not able to use dairy, and am wondering, is there anything I can substitute for the butter? If you could respond as soon as possible, that would be amazing! Thank you!

By: Melissa Miller

Melissa Miller — Tue, 03 Dec 2019 00:33:56 +0000

I made these for the first time today and I’m speechless!! They are absolutely amazing!! It’s foods like this that make me believe that I can live the low-carb lifestyle forever 💕. I do think I messed up the recipe a bit and used powdered Swerve for both the muffin batter and the glaze. Can you clarify the recipe for me? I wonder if it’s sweeter my way.

By: Paola van der Hulst

Paola van der Hulst — Thu, 28 Nov 2019 19:27:09 +0000

In reply to Karen Brown. Sunflower seed flour is a good sub, but double up the amount of baking powder and leave out the baking soda (this flour turns free, like blueberries, in the presence of baking soda) xo!

By: Karen Brown

Karen Brown — Wed, 27 Nov 2019 21:20:12 +0000

I have to avoid almonds for a few months, what could I sub?

By: Paola van der Hulst

Paola van der Hulst — Mon, 18 Nov 2019 22:53:59 +0000

In reply to Irine. So happy to hear Irine, and thanks for taking the time to report back! ;) xo!