• Make Cranberry Sauce Below. Allow it to cool, while assembling ingredients for muffins.

Muffin Instructions

• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Mix sour cream and almond milk together in jar. Then add to mixture.
• Gently mix in the dry mixture.
• Add in the white chocolate chips.
• Use ice cream scoop to scoop evenly into 12 muffin liners.
• Add blended cranberry sauce AFTER the batter is in the cupcake pan. This will ensure the batter doesn't turn pink. Add a tablespoon and swirl.

Cranberry Sauce

• Mix all ingredients except the Swerve in saucepan. Cook on medium heat until cranberries pop.
• Cool to 108 degrees C. and then add in the Swerve. This prevents crystalilzation.
• Once cooled, pour off excess liquid. Taste for sweetness. Add more if necessary.
• Place sauce in blender and blend for about 10 to 20 seconds until you have a thick puree. Add in some of the cooled liquid if it's too thick. You want the consistency of a thick maple syrup.

Baking

• Bake for 15 to 20 minutes or until lightly golden at 350 F (180 C.)
• Glaze AFTER Muffins Completely Cool.

Glaze

• Mix Confectioner's Sweetener with water, until you have consistency that will allow for a drizzle.
• Prepare glaze and drizzle over the top.
• You might also want to sprinkle extra confectioner's sweetener over top before serving. (optional)