“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 1⁄2 cupswhite whole wheat flour
3⁄4 cupSplenda sugar substitute
1 teaspoonbaking powder
1⁄4 teaspoonbaking soda
1⁄2 cuporange juice
2 tablespoonsbutter, melted
2 cups coarsely chopped cranberries
1⁄2 cup chopped walnuts
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.