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Splenda Cranberry Muffins

1 1/4 c All-purpose flour
1 c Whole wheat flour
3/4 c Splenda granular sweetner
2 ts Baking powder
2 ts Cinnamon
1 ts Baking soda
1/2 ts Salt
1 Egg
1 1/4 c Skim milk
1/4 c Vegetable oil
1 ts Grated lemon rind
1 tb Lemon juice
1 c Fresh or frozen cranberries

In large bowl, mix flours,splenda, baking powder,cinnamon, baking soda and salt. In another bowl, whisk together egg, milk,oil, lemon rind and juice. Stir into flour mixture,stirring just until all dry ingredients are moistened. Fold in cranberries. Spoon into greased or paper-lined large muffin tins. Bake at 400 degrees for 20 minutes or until browned and firm to the touch.Let stand in pan 5 minutes,then remove to rack to cool. Store in air-tight container.

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