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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sugar-Free Cranberry and Orange Muffins

Source: dLife

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

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 5.2 Fat, 0.2 Fruits, 0.1 Meat, 0.0 Milk, 0.9 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

2.0
2 cup white all purpose flour 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.25
0 1/4 tsp salt 1.25
1 1/4 cup fresh cranberries 1.0
1 each Eggs, large, raw 0.25
0 1/4 cup canola oil 0.5
0 1/2 cup orange juice 0.5
0 1/2 cup fat free milk 8.0
8 oz SPLENDA® 1.0
1 tbsp grated orange peel 0.25
0 1/4 cup orange juice

Directions

Preheat oven to 375 degrees F.
In a large bowl, stir together the flour, baking powder, salt, and cranberries.
Whisk the egg, orange juice, oil, milk, 1 cup Splenda, and orange peel in a small bowl.
Pour the egg mixture into the flour mixture and mix until moistened (do not over-mix).
Fill 12 muffin tins 2/3 of the way with the mixture (be sure to spray with non-stick cooking spray first).
Bake for 20 minutes or until cooked throughout.
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.