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Rhubarb Cranberry Pecan Muffins




Source of Recipe


Jo Gainey


Recipe Introduction


"These are great! The tangy orange flavor goes really well
with the rhubarb and cranberry."




List of Ingredients




1/2 cup rhubarb, very finely diced

1/2 cup dried cranberries-no sugar added

1/2 cup water

1/4 teaspoon orange extract

1/4 cup olive oil

1/3 cup butter -- melted

1/3 cup heavy cream

1/4 cup strawberry spreadable fruit, no sugar added -- or
sugar free Orange Marmalade

3 large eggs, beaten

1/4 cup bulk style Splenda

1/3 cup Brown Sugar Twin, pourable

1 cup Whey protein powder, Designer Whey -- vanilla

4 Tablespoons almond meal(ground almonds)

2 Tablespoons Vital Wheat Gluten Flour, Bob's Red Mill

1/4 cup pecans, finely ground

1 teaspoon cinnamon

1/2 teaspoon baking soda

2 teaspoons baking powder



Recipe



Preheat oven to 350°F.



In a large bowl, combine finely diced rhubarb with dried
cranberries, water and orange flavor oil, melted butter,
cream, marmalade, and beaten eggs. Stir to blend well.



In a separate bowl, combine Splenda, brown sugar twin, whey
protein powder, oat and gluten flours, and ground pecans.
Thoroughly mix. Add cinnamon, baking powder, and baking
soda. Blend together well.



A little at a time, add dry mixture to wet mixture, whisking
as you go, until all ingredients are mixed and moist.



Spray 12 muffin cups with non-stick spray, and pour batter
into cups. Bake at 350°F for 15 minutes, being careful not
to over bake.