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Nutrition Facts
Serving Size 1 (57g) Recipe makes 12 servings The following items or measurements are not included below: Splenda granular
Calories 119
Calories from Fat 37		(31%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 201mg		8%
Potassium 95mg		2%
Total Carbohydrate 18.0g		6%
	Dietary Fiber 1.9g	7%
	Sugars 1.7g
Protein 3.1g		6%
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Cranberry-Orange Muffins ( Diabetic Friendly)

Recipe #211098 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Colleen Sr.
Feb 13, 2007

A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.

SERVES 12 , 12 muffins (change servings and units)

Ingredients

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

Directions

1
Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
2
Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
3
Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
4
Bake muffins at 375 degs for 25".
5
Bake loaf at 350 degs for 50".