Cranberry-Orange Muffins ( Diabetic Friendly) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
3/4 cup splenda granular |
1 cup coarsley cut cranberries |
1 cup white flour |
1 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup chopped walnuts (optional) |
1 beaten egg |
3/4 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 .
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