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Muf: Cranberry Walnut Muffins

Source of Recipe

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Cranberry Walnut Muffins

Diabeticgourmet.com
Source: Splenda ®
Reviews rate this recipe 4..5 of 5 stars.
Yield: 8 Servings - Serving Size: 1 muffin

These muffins are perfectly tart, sweet, and delicious - especially right out of the oven.

Ingredients:
• 1-1/4 cups Splenda No Calorie Sweetener, Granulated
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2/3 cup buttermilk
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon grated orange zest
• 1/4 cup chopped walnuts
• 2/3 cup chopped fresh or frozen cranberries

Directions:
1. Preheat oven to 375 degrees F. Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.

2. Mix Splenda Granulated Sweetener, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.

3. Mix buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.

4. Spoon batter into eight muffin cups. Bake in preheated 375 degrees F oven 20-25 minutes or until a toothpick inserted in the center comes out clean.

Per Serving: Calories: 210 (Calories from Fat: 90); Protein: 5 g; Sodium: 320 mg; Cholesterol: 70 mg; Fat: 10 g (Saturated Fat: 4.5 g); Dietary Fiber: 1 g; Sugars: 5 g; Carbohydrates: 24 g