Servings: 12 muffins
Serving size: 1 muffin

Ingredients

• 1 cup fresh or frozen whole cranberries
• ⅓ cup Monksweet or equivalent sugar-free sweetener
• 1 Tbsp orange zest or ½ tsp orange extract (optional)
• 3 whole eggs
• ¼ cup (4 Tbsp) sour cream
• 6 Tbsp melted butter
• 1 bag (3 cups) Fearless Vanilla Pancake & Muffin Mix
• 1 tsp cinnamon
• ¼ cup chopped walnuts (optional for topping)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line and/or oil a 12-cavity muffin tin.
3. Place the cranberries, sweetener, and orange zest/extract in a food processor and pulse for 5 to 10 seconds until cranberries are finely chopped. Set mixture aside.
4. Use an electric or hand mixer to beat the eggs in a large bowl until frothy. Add the sour cream followed by the melted butter and continue to blend until smooth.
5. Add the Fearless Vanilla mix and the cinnamon to the egg, sour cream, and butter mixture and use a spatula to blend the dry and wet ingredients together, mixing well to form a smooth batter.
6. Fold in the cranberry and sweetener mixture and stir to combine all. 
7. Use a tablespoon to evenly scoop the batter into the lined muffin tin (~2 Tbsp batter per cavity).
8. Optional: Top with chopped walnuts, gently pressing the nuts into the batter.
9. Bake for 22 to 25 minutes (Note: muffins will continue to cook after removing from oven so avoid over baking!). 
10. To keep muffins moist after removing from oven, lightly cover the muffins with a sheet of aluminum foil or wax paper.
11. Wrap and freeze leftover muffins for a delicious on-the-go breakfast or anytime snack.