Prep 10 mins
Cook 20 mins
These have some sugar, but pretty low.
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 cup Splenda granular
- 2 teaspoons baking powder
- 1⁄4 cup frozen orange juice concentrate, thawed
- 1⁄4 cup canola oil
- 1⁄2 cup Egg Beaters egg substitute
- 1 cup fresh cranberries, chopped (if frozen, don't thaw)
- Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
- Mix dry ingredients in bowl until blended.
- Stir in remaining ingredients, and mix just until moistened.
- Fill muffin cups and bake 18-20 minutes.
- Allow to cool 5 minutes in pan and then turn out onto wire rack.
- May be frozen.
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!
Autumn 2006 PAC: Mikekey...the ladies at my baby shower yesterday thought I was the greatest thing in the world. Many of them are diabetic and couldn't have cake. Knowing this ahead of time, I made this muffin recipe for them. Instead of making 12, I used my mini muffin tin and cut back on the cooking time. The freshness of the cranberry combined with the OJ was great. Not too sweet, not too tart. I'm making another batch this afternoon for my dad and my grandmother who are both diabetic. THANK YOU SO MUCH FOR SHARING THIS RECIPE. I'll be making these for years to come.
These muffins have a really good taste. I used frozen cranberries and didn't chop. I used tropicana orange juice. And instead of egg beaters, I used 2 eggs which gave me 1/2 cup. Thanks Mikekey :) Made for Photo tag game