Cranberry Walnut Muffins

By Hklbrries

Ingredients

• 1/2 cup Splenda, granular
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup unsweetened orange juice
• 1/4 cup fat free sour cream
• 1 tbsp plus 1 tsp reduced-calorie margarine
• 1/4 cup egg substitute (or 1 egg)
• 1/4 cup chopped walnuts
• 1 cup chopped fresh or frozen cranberries

Details

Servings 8
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 375 F. Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.

Mix Splenda granular, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.

Mix orange juice, sour cream, margarine and egg substitute (or egg) together in a small mixing bowl. Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.

Spoon batter into eight muffin cups. Bake in preheated 375 F oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.