Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe is diabetic friendly.

Ingredients Nutrition

Directions

  1. Mix flour, baking powder, baking soda and salt into a bowl.
  2. In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
  3. Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
  4. Do not over mix.
  5. Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
  6. Bake at 375 degrees for 20 minutes or until done.
  7. Remove muffins from tins and let cool on a rack.
Most Helpful

5 5

These are really nice muffins and we enjoyed the orange zest in these. Thanks for sharing. Made for What's on the Menu tag.

4 5

These muffins were a product of my impulsive bargain buy over the Christmas holiday--two 3lb. bags of fresh cranberries (I had never used cranberries before at all!). I thought they looked so pretty and inviting. Well. I didn't realize how very bitter fresh cranberries are, and they have sat in my freezer since I tried that first bag. For the cranberries themselves, I chopped them and let them sit an hour in about 1/2 cup Splenda to sweeten them up. (It could have used a little more sweetener, I think). As for the actual baking, I did sub applesauce for the oil, and I can't have orange juice, so I used plain soy yogurt (3/4 c. or one container), with a couple tsp. orange extract mixed in. The muffins came out so beautifully fluffy and gorgeous, but I would use probably 1 1/2 c. Splenda for my recipe (I probably was missing the sugar the orange juice would have added). Thank you for a great recipe; one I will have to be making again to finish up that bag!! ;)

5 5

I made this for the ZWTII. I made this for Breakfast but We all agree it can also be a Dessert or Snack! We used regular sugar and also sprinkled sugar on top of the batter before we baked them! Delicious!