Cranberry Walnut Muffins

By ADW|2017-08-23T09:27:55-04:00Updated: August 23rd, 2017|Breads & Muffins, Breakfast, Desserts, Diabetes Recipes|0 Comments


  • 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 °F.
  2. Spray 8 cups of a 12 cup muffin pan with butter-flavored cooking spray. Set aside.
  3. Mix SPLENDA® Granular, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.
  4. 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.
  5. Spoon batter into eight muffin cups and Bake in oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Serve warm or at room temperature.

Food exchanges: 1 1/2 starch, 1 fat.

Nutritional Info (per serving):
Makes 8 Servings
Calories:    150
Calories from Fat:    35
Total Fat:     4g
Saturated Fat:    0.5g
Cholesterol:    25mg
Sodium:    320mg
Total Carbohydrate:    24g
Sugars:    4g
Dietary Fiber:    1mg
Protein:    4g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

Leave A Comment

Go to Top