Cranberry Walnut Muffins

Source:

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