Orange-Cranberry Muffins for Diabetics |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These have some sugar, but pretty low. Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup sugar |
1/2 cup splenda granular |
2 teaspoons baking powder |
1/4 cup frozen orange juice concentrate, thawed |
1/4 cup canola oil |
1/2 cup egg beaters egg substitute |
1 cup fresh cranberries, chopped (if frozen, don't thaw) |
Directions:
1. Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
2. Mix dry ingredients in bowl until blended.
3. Stir in remaining ingredients, and mix just until moistened.
4. Fill muffin cups and bake 18-20 minutes.
5. Allow to cool 5 minutes in pan and then turn out onto wire rack.
6. May be frozen.
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