Everyday Meals

Tart Cranberry Muffins

Chef’s Note

“On busy mornings, my diabetic husband likes to eat on the go. I found this recipe on Taste of Home and adapted it to suit a diabetic diet. To make it even quicker, I will place 2 muffins in a sandwich bag, and all sandwich bags in a gallon freezer bag, then freeze them. To serve I just microwave 2 muffins for 1 minute, pour him a cup of coffee in his Yeti cup, and he’s good to go!”






1 dozen




  • 1 12 cupswhite whole wheat flour
  • 34 cupSplenda sugar substitute
  • 1 teaspoonbaking powder
  • 14 teaspoonsalt
  • 14 teaspoonbaking soda
  • 1 largeegg
  • 12 cuporange juice
  • 2 tablespoonsbutter, melted
  • 1 tablespoonwater
  • 2 cups coarsely chopped cranberries
  • 12 cup chopped walnuts
  • Directions

  • Preheat oven to 350 degrees. Spray muffin cups with cooking spray. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
  • Fill muffin cups two thirds full. Bake 20 – 23 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from muffin tins to a cooling rack.
  • Note: Be sure to use either fresh or frozen cranberries. If frozen, do not thaw.
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