Healthy Cranberry Muffins

Weee! Guilt-free muffins! Light and fluffy. Light on the calories/fat too :)

• Ready In: 35 mins
• Serves: 16-18
• Yields: 18 tiny muffins

Ingredients

• 2  tablespoons  orange juice
• 1⁄3 cup plain fat-free yogurt
• 1  teaspoon vanilla extract
• 1⁄2 cup dried cranberries
• 1⁄2 cup skim milk
• 1  egg white
• 1  cup flour
• 1⁄4 cup Splenda granular, sugar substitute
• 1⁄4 cup granulated sugar
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1  dash salt
•  whole almond (optional)

Directions

1. Mix wet ingredients, including cranberries.
2. Add sugar to wet mixture. Blend.
3. In separate bowl, mix dry ingredients.
4. Pour wet mixture into flour/dry mixture and fold until just mixed. Over-mixing will cause the muffins to be super dense and thick.
5. Scoop about a tablespoon of mixture into small muffin tins, or until each tin is 3/4 full.
6. I topped each muffin with a whole almond just for decoration. Plus, almonds are good.
7. Bake at 375 degrees for 20 min or until golden brown on the tops.