Source: dLife

Moist muffins made with a delicious blend of cranberry, orange and sweetened with Splenda.

Servings

2 cup white all purpose flour
2 tsp low sodium baking powder
0.5 tsp baking soda
0.25 tsp salt
1.25 cup fresh cranberries
1 Eggs, large, raw
0.25 cup canola oil
0.5 cup orange juice
0.5 cup fat free milk
8 oz SPLENDA®
1 tbsp grated orange peel
0.25 cup orange juice

1 Preheat oven to 375 degrees F.
2 In a large bowl, stir together the flour, baking powder, salt, and cranberries.
3 Whisk the egg, orange juice, oil, milk, 1 cup Splenda, and orange peel in a small bowl.
4 Pour the egg mixture into the flour mixture and mix until moistened (do not over-mix).
5 Fill 12 muffin tins 2/3 of the way with the mixture (be sure to spray with non-stick cooking spray first).
6 Bake for 20 minutes or until cooked throughout.
7 To make the topping, mix together the remaining ingredients in a small pot (or microwaveable bowl) and simmer until the mixture has reduced by half. Brush the mixture over each muffin.