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

DIABETIC EXCHANGES: 1 Starch * ½ Fat