Orange-Cranberry Muffins for Diabetics

From: Redsie

On Sep 30, 2007

Made for PAC 2007. Made a few changes - didn't use Splenda but sugar and used a whole egg instead of egg beaters. Also, I thought I had orange juice concentrate... but I didn't - so used lemonade concentrate instead. The mixture was very thick, so added more concentrate! The muffins came out very dense (probably because of all of my changes!) but were very very tasty!! Thanks mikekey - will make this again with the right ingredients next time!!

From: justcallmetoni

On Dec 11, 2006

These were so good. A wee bit smallish but so tender and full of good flavor from the orange juice accented with a nice tang from the fresh cranberries. There was also no Splenda taste - always a bonus. I used egg whites instead of egg beaters out of availability. Cut the fat further by replacing half the oil with skim buttermilk. Can't wait to bring these in the office to share with a diabetic co-worker. Thanks.

From: Annacia

On Dec 3, 2006

I have to review these as Orange Walnut muffins because the local market didn't have any cranberries, fresh or frozen, *shock*. All they had was canned cranberry sauce so I used chopped walnuts and I must say that I loved the result! I used a 1/2 cup of Splenda and 1/8 cup of Splenda Brown Sugar Blend. They came out looking just like Mikekeys' pic without the pink spots. I'm sorry for not being able to review it as written but on the other hand isn't it nice to know that they will adapt?

From: Dwynnie

On Nov 13, 2006

I made these for a diabetic friend and used all splenda. The texture was great and the flavor was very good--though (of course) the muffins had an aftertaste from the Splenda. (I also made a full sugar batch for myself which were great!) Thank you!