Pecan Cranberry Muffins Diabetic |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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This muffin is delightful with the Pecan Cranberry combination. Holidays or any time these muffins are sure to please. I have modified the recipe to be Diabetic friendly. Got this from a friend many years ago. Ingredients:
ingredients |
1 1/2 cups cranberries fresh or frozen chopped |
1 1/4 cups sugar substitute ( equal or equivalent )or sugar, divides |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
4 1/2 tsp. baking powder |
1/2 tsp. salt |
1/2 cups margarine or butter |
2 eggs, lightly beaten |
1 cup 1% milk |
1 cup chopped pecans |
1 tbs. grated lemon peel |
Directions:
1. Preheat oven at 400.
2. In a bowl, toss cranberries with 1/4 cup sugar substitute; set aside. Combine flours, baking powder, salt and remaining sugar substitute. Cut in Margarine until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20 – 25 minutes or until muffins test done.
3. Diabetic Friendly.
4. Note:
5. I modified this recipe to be Diabetic Friendly.
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