Cranberry Walnut Muffins

Cranberry Walnut Muffins

Source:

Source: Splenda

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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

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