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Friday, March 14, 2014

Festive Cranberry muffins

Festive Cranberry muffins

This colorful berry is as rich in vitamin C as it is terrifically tart. Lucky for us, SPLENDA, sweetness it just enough to make these muffins a passion and a pleasure.

(Serves 12)

1 cup chopped fresh or frozen cranberries
¾ cup SPLENDA Granular
¾  cup fat  free milk
2 teaspoons white distilled vinegar
1 egg, or equivalent in egg substitute
¼ cup reduced calorie margarine
2 cups all purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt

Preheat oven to 375 degrees. Spray a 12 – hole muffin pan with butter flavored - cooking spray or line with paper liners. In a small bowl, combine cranberries and ½ cup SPLENDA. Let set for 30 minutes. In a large bowl, combine milk and vinegar. Stir in egg and margarine. Add flavor remain in ¼ cup SPLENDA, baking soda and salt. Mix gently just to combine. Fold in cranberry mixture. Evenly spoon batter into prepared muffin wells. Bake for 12 to 15 minutes or until a toothpick inserted in center comes out clean . Place muffin from pan and continue cooling on wire rack
Each serving  equals

HE: ¾ Bread * ½ Fat * ¼ slider *
12 Optional calories
115 calories *3 gm fat * 3 gm Protein *
19 gm Carbohydrate * 186 mg Sodium *
25 mg Calcium * 1 gm Fiber

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