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Cranberry Sunshine Muffins

1 1/2 cups all-purpose flour
1/2 cup Splenda« Granular
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup fresh or frozen cranberries -- chopped
1/4 cup walnuts -- chopped
1/2 cup orange juice
1/4 cup nonfat sour cream
1 whole egg or equivalent in egg substitute
1 tablespoon reduced-calorie margarine
1 teaspoon reduced-calorie margarine

Preheat oven to 375║F. Spray 8 muffin pan cups with butter flavored cooking spray or line with paper liners.

In large bowl, combine flour, Splenda«, baking powder, baking soda, and cinnamon. Stir in cranberries and walnuts.

In small bowl, combine orange juice, sour cream, egg, and margarine. Add liquid mixture to dry mixture. Stir gently just to combine. Evenly spoon batter into prepared muffin cups.

Bake for 15 to 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from pan and continue cooling on wire rack.

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