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Cranberry Walnut Muffins

Cranberry Walnut Muffins recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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
Fat: 10 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 320 miligrams
Cholesterol: 70 miligrams
Protein: 5 grams
Carbohydrates: 24 grams
Sugars: 5 grams

Source: Splenda