Cranberry-Orange Muffins ( Diabetic Friendly)

Colleen Sr.'s Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• ¾ cup Splenda granular
• 1 cup coarsley cut cranberries
• 1 cup white flour
• 1 cup whole wheat flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup chopped walnuts (optional)
• 1 beaten egg
• ¾ 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".

Reviews

[Mikekey]

Delicious! One of the best Cranberry muffins I have made. I subbed pecans for the walnuts, and used 2 teaspoons of grated orange peel (because you can never get enough orange flavor :) ). Thanks for posting this winner!

[chefdownunda]

I throroughly enjoyed these - the orange juice really gives it a real vibrant flavour. I didn't use the orange peel as I didn't have any, and I used this new low GI sugar they have out here in Australia call Logicane. But it worked and was a treat. Thanks!