I was visiting some friends who were nice enough to have my husband and I over for dinner this past weekend and I wanted to bring them a little something as a thank you, so I decided to give these cranberry walnut muffins a try! They turned out very well and I even presented them on a cute little plate with cellophane wrap and everything, I think it turned out great!
I got the muffin recipe from http://diabeticgourmet.com/recipes/html/1170.shtml
- 1-1/4 cups Splenda No Calorie Sweetener, Granulated
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2/3 cup buttermilk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon grated orange zest
- 1/4 cup chopped walnuts
- 2/3 cup chopped fresh or frozen cranberries
Preheat oven to 375 degrees F. Spray 8 cups of a 12-cup muffin pan with butter-flavored cooking spray. Set aside.
Mix Splenda Granulated Sweetener, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.
Mix buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to flour mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
Spoon batter into eight muffin cups. Bake in preheated 375 degrees F oven 20-25 minutes or until a toothpick inserted in the center comes out clean.