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Cranberry-Orange Muffins ( Diabetic Friendly)

  • 12servings
  • 30minutes
  • 119calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B12, C
MineralsSelenium, Natrium, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup Splenda granular

  2. 1 cup coarsley cut cranberries

  3. 1 cup white flour

  4. 1 cup whole wheat flour

  5. 1 1/2 teaspoons baking powder

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon baking soda

  8. 1/2 cup chopped walnuts

  9. 1 beaten egg

  10. 3/4 cup orange juice

  11. 3 tablespoons oil

  12. 1 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  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".

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