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Sugar-Free Cranberry and Orange Muffins
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 141.1
Total Carbs 20.2 g
Dietary Fiber 1.1 g
Sugars 3.2 g
Total Fat 5.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.4 g
Potassium 130.0 mg
Protein 3.2 g
Sodium 128.5 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 cup  white all purpose flour
2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
1 1/4 cup  fresh cranberries
1 each  Eggs, large, raw
0 1/4 cup  canola oil
0 1/2 cup  orange juice
0 1/2 cup  fat free milk
8 oz  SPLENDA┬«
1 tbsp  grated orange peel
0 1/4 cup  orange juice
Directions
  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.

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