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Cranberry Sunshine Muffins -- e-w




Source of Recipe


Splenda Magazine
Cranberry Sunshine Muffins -- e-w
Yield: 8

Butter-flavored cooking spray
1-1/2 flour
1/2 c. Splenda Granular
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon

1 c. chopped fresh or frozen cranberries
1/4 c. chopped walnuts

1/2 c. orange juice
1/4 c. nonfat sour cream
Egg substitute equivalent to 1 egg
1 T. + 1 tsp. reduced-calorie margarine

Preheat oven to 375º. Spray 8 muffin pan cups with nonstick cooking spray or line with paper liners. Combine the next 5 ingredients in a large bowl. Stir in cranberries and walnuts.

Combine the next 4 ingredients in a small bowl. Add liquid mixture to dry mixture. Stir gently just to combine. Evenly spoon batter into prepared muffin cups. Bake for 15-20 minutes or until a wooden toothpick inserted near the centers come out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from pan and continue cooling on a wire rack.

Hint: Fill unused muffin cups with water. It protects the muffin pan and ensures even baking.

1 muffin equals: 150 calories…4 gm fat (trace saturated)…25 mg cholesterol…320 mg sodium…24 gm carbohydrate…1 gm fiber…4 gm sugars…4 gm protein +++EXC: 1-1/2 starches…1 fat +++WWP:3