Cranberry Walnut Muffins

Cranberry Walnut Muffins

  • Makes8 servings
  • Prep Time15 min
  • Baking Time25 min
  • Total Time40 min
  • Calories210
  • Made withSplenda Granulated Sweetener

    Ingredients

    • 180 g all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon cinnamon
    • 160 ml buttermilk
    • 56 g butter, melted
    • 2 large eggs
    • 1 teaspoon grated orange zest
    • 30 g chopped walnuts
    • 75 g chopped fresh or frozen cranberries
    • 30 g SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy210 kcal269.23%
    • Total Fat10.00 g12.82%
    • of which saturates4.50 g1.64%
    • Total Carbohydrate24.0 g8.73%
    • of which sugars5.00 g1.82%
    • Fibre1.00 g3.57%
    • Protein5.00 g10%
    • Salt0.80 g0.29%

    Instructions

    1

    Preheat oven to 190°C. Spray 8 cups of a 12-cup muffin pan with butter-flavoured cooking spray. Set aside.

    2

    Mix Splenda Granulated, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.

    3

    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.

    4

    Spoon batter into 8 muffin cups. Bake in preheated 190°C oven 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

    Made with

    Splenda Granulated Sweetener

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