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Cranberry Walnut Muffins

Diabetic Cranberry Walnut Muffins Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

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

Yield: 8 Servings
Serving Size: 1 muffin
Ratings Rating: 5.00, 1 Votes | Read Comments
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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.

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

Source: Splenda



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