Cranberry Walnut Muffins (Diabetic)


1/2 cup SPLENDA? Granular
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup unsweetened orange juice
1/4 cup fat-free sour cream
1 tablespoon plus 1 teaspoon reduced calorie margarine
1/4 cup egg substitute or 1 large egg
1/4 cup chopped walnuts
1 cup chopped fresh or frozen cranberries


1. Preheat oven to 375 degrees F. Spray 8 cups of a 12cup muffin pan with
butter-flavored cooking spray. Set aside.
2. Mix SPLENDA? Granular, flour, baking powder, baking soda, and cinnamon
together in a medium-sized mixing bowl. Set aside.
3. Mix orange juice, sour cream, margarine and egg substitute (or egg)
together in a small mixing bowl. Add liquid mixture to dry 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 degree F oven
15 to 20 minutes or until a toothpick inserted in the center comes out clean.

Helpful Hints:

Makes 8 muffins.
Nutrients Per Serving:
Serving Size 1 Muffin
Total Calories 150 Calories from fat 35 Total fat 4 g
Saturated fat .5 g Cholesterol 25 mg Sodium 320 mg
Total Carbohydrate 24 g Sugars 4 g Dietary Fiber 1 mg
Protein 4 g
Exchanges Per Serving: 1 1/2 starch, 1 fat
This recipe when compared to a full fat, full sugar version has a 28 percent
reduction in calories, a 35 percent reduction in total fat, a 31 percent reduction in total carbohydrates and a 73 percent reduction in total sugars!

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