Healthy Recipe: Savory Cranberry Muffins

When you’re craving comfort food but still want something balanced, these flourless muffins offer an easy, make-ahead solution. Packed with potatoes, cranberries and a mix of hearty vegetables, they turn familiar flavors into a portable, gluten-free breakfast or snack. Made with whole ingredients and baked in muffin tins, the recipe is diabetes-friendly, filling and designed to work just as well for busy mornings as it does for meal prep.

Savory Cranberry Muffins — makes 24 servings

Ingredients:
• 1 tablespoon olive oil
• 4 cups russet potatoes, peeled and diced
• 2 cups large carrots, diced
• 2 cups celery, diced
• 2 cups diced butternut squash, peeled if using fresh
• 1 cup cauliflower, cut into small florets
• 2 cups fresh cranberries
• Pinch of garlic powder, onion powder, salt and pepper
• 1/2 cup chicken broth (optional)
• 1 cup smoked gouda cheese
• 1/4 cup Parmesan cheese
• 6 eggs

Directions:

1. Preheat oven to 400F.
2. Grease each muffin pan with oil spray.
3. Wash and chop all veggies. (If using microwaveable veggies, microwave them for 2 minutes.)
4. Preheat large sauté pan on medium-high, and add olive oil once pan is hot.
5. Add potatoes, sauté until slightly browned.
6. Add carrots, celery, butternut squash, cauliflower, cranberries, and spices, stir until evenly distributed. Cook 3 minutes, then add broth (if desired).
7. Once broth has absorbed into the mixture, add cheeses and stir until evenly distributed.
8. Whisk 6 eggs in small bowl.
9. Turn off burner and take pan off heat; add eggs and stir until evenly distributed.
10. Pour into muffin tins and bake 20 minutes. After they're done, use spatula to scoop muffins out of tin and enjoy!

Nutritional Information (serving size: 1 muffin):
Calories: 125
Protein: 6.5
Carbs: 1
Sodium: 175
Potassium: 236
Fiber: 1

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