Cranberry Walnut Muffins

Ingredients

• 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

Directions

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.

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