Diabetic Cranberry Walnut Muffins
- Number of Servings: 8
Ingredients
1/2 cup SPLENDA No Calorie Sweetener, Granulated3/4 cup all-purpose flour3/4 cup whole wheat flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon cinnamon1/2 cup unsweetened orange juice1 tablespoon water1/4 cup Beatrice Fat Free Sour Cream4 teaspoons Becel Olive Oil Margarine1 egg, large1/4 cup chopped walnuts1 cup frozen cranberries
1) Preheat oven to 375F.
2) Line 8 muffin cups of a 12-cup muffin tin. Set aside.
3) Mix Splenda, flours, baking powder, baking soda and cinnamon in a medium sized mixing bowl. Set aside.
4) Mix orange juice, water, sour cream, margarine and egg in a small mixing bowl.
5) Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
6) Spoon batter into eight muffin cups. Bake on top rack of preheated 375F oven 18-23 minutes or until a toothpick inserted comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTATZ.
2) Line 8 muffin cups of a 12-cup muffin tin. Set aside.
3) Mix Splenda, flours, baking powder, baking soda and cinnamon in a medium sized mixing bowl. Set aside.
4) Mix orange juice, water, sour cream, margarine and egg in a small mixing bowl.
5) Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
6) Spoon batter into eight muffin cups. Bake on top rack of preheated 375F oven 18-23 minutes or until a toothpick inserted comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user DSTATZ.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 5.3 g
- Cholesterol: 26.6 mg
- Sodium: 251.2 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 2.7 g
- Protein: 4.5 g
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