Cranberry Walnut Muffins

Cranberry Walnut Muffins

Cranberry Walnut Muffins


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BAKE TIME: 20–25 minutes
MAKES: 24 muffins
This recipe may be doubled if needed.

Ingredients, Measurement & Directions


3/4 C.
3-3/4 C.
4-1/2 C.
2 Tbsp.
1 Tbsp.
1-1/2 Tbsp.
2 C.
3/4 C.
6
1 Tbsp.
2 C.


Chopped walnuts
SPLENDA® No Calorie Sweetener, Granulated
All-purpose flour
Baking powder
Baking soda
Cinnamon
Buttermilk
Butter, melted
Large eggs
Grated orange zest
Chopped fresh or frozen cranberries

Final Preparation

  • HEAT oven to 375°F.
  • PLACE walnuts in a small baking pan; bake 5–8 minutes or until lightly toasted. Spray muffin pans with butter-flavored cooking spray. Set aside.
  • MIX SPLENDA® Granulated, 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 muffin cups. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.


Nutritional Information per Serving


Serving Size: 1 muffin
Calories 210
Calories from Fat 90
Total fat 10g
Saturated Fat 4.5g
Cholesterol 70mg


Sodium 370mg
Total Carbohydrate
25g Dietary Fiber
1g Sugars
2g Protein 5g

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