Tart Cranberry Muffins

Submitted by Denise in da Kitchen

"On busy mornings, my diabetic husband likes to eat on the go. I found this recipe on Taste of Home and adapted it to suit a diabetic diet. To make it even quicker, I will place 2 muffins in a sandwich bag, and all sandwich bags in a gallon freezer bag, then freeze them. To serve I just microwave 2 muffins for 1 minute, pour him a cup of coffee in his Yeti cup, and he's good to go!"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 1 dozen
• Serves: 12

ingredients

• 1 1⁄2 cups white whole wheat flour
• 3⁄4 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 large egg
• 1⁄2 cup orange juice
• 2 tablespoons butter, melted
• 1 tablespoon water
• 2 cups coarsely chopped cranberries
• 1⁄2 cup chopped walnuts

directions

1. Preheat oven to 350 degrees. Spray muffin cups with cooking spray. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
2. Fill muffin cups two thirds full. Bake 20 - 23 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from muffin tins to a cooling rack.
3. Note: Be sure to use either fresh or frozen cranberries. If frozen, do not thaw.