Cranberry Walnut Muffins
8 servings, ready in 40 minutes
Enjoy this tasty recipe for Cranberry Walnut Muffins made with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 15 minutes
Cooking time: 25 minutes
Preheat oven to 190°C. Spray 8 cups of a 12-cup muffin pan with butter-flavoured 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 8 muffin cups. Bake in preheated 190°C oven 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- 30g SPLENDA® Sugar Alternative, Granulated
- 180g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- 160ml buttermilk
- 56g butter, melted
- 2 large eggs
- 1 tsp grated orange zest
- 30g chopped walnuts
- 75g chopped fresh or frozen cranberries
|of which saturates||4.50g|
|of which sugars||5.00g|