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Muffin Magic: Chocolate & Cranberry

recipe image

Serves 12. Makes 12 delicious muffins.

Per serve:



  1. Preheat fan forced oven to 160°C or a conventional oven to 175°C. Grease a muffin tray lightly with oil.
  2. Place muffin mix, eggs, water, oil, chocolate and cranberries into a large mixing bowl. Mix with a wooden spoon until just combined (do not over mix).
  3. Spoon into prepared muffin tray, filling each mould two thirds full.
  4. Bake for 20 – 25 minutes. Muffins are baked when the top of the muffin bounces back slightly when gently pressed (if you prefer a more rich and moist muffin, underbake slightly).
  5. Remove tray from oven and allow muffins to cool for 3 – 5 minutes. Place on a wire rack to cool.

Tasty Tip:

Patty Pans: Using paper patty pans will ensure that your muffins come out of the muffin tray easily and never stick.

Storage: Store muffins in an airtight container in the fridge for up to 5 days.

To freeze muffins: When completely cold, wrap muffins individually in plastic wrap and freeze. Muffins can be frozen for up to 3 months.

To thaw muffins: Unwrap and place on a paper towel or a microwave-safe plate. Microwave on HIGH for 30 – 35 seconds.

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