ORANGE-CRANBERRY MUFFINS FOR DIABETICS

Orange-Cranberry Muffins for Diabetics image

Provided by Outta Here

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

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1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup Splenda granular
2 teaspoons baking powder
1/4 cup frozen orange juice concentrate, thawed
1/4 cup canola oil
1/2 cup Egg Beaters egg substitute
1 cup fresh cranberries, chopped (if frozen, don't thaw)

Steps:

Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
Mix dry ingredients in bowl until blended.
Stir in remaining ingredients, and mix just until moistened.
Fill muffin cups and bake 18-20 minutes.
Allow to cool 5 minutes in pan and then turn out onto wire rack.
May be frozen.

Nutrition Facts : Calories 126.8, Fat 4.7, SaturatedFat 0.4, Sodium 61.2, Carbohydrate 19.6, Fiber 0.8, Sugar 6.8, Protein 1.8