LIGHT CRANBERRY-ORANGE MUFFINS

Light Cranberry-Orange Muffins image

Provided by Charlotte J

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup orange juice (save rind)
1/2 cup skim milk
1 cup Splenda granular
1 tablespoon orange, zest of (of above orange)
1 1/4 cups fresh cranberries

Steps:

Mix flour, baking powder, baking soda and salt into a bowl.
In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
Do not over mix.
Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
Bake at 375 degrees for 20 minutes or until done.
Remove muffins from tins and let cool on a rack.

Nutrition Facts : Calories 136.3, Fat 5.2, SaturatedFat 0.5, Cholesterol 17.8, Sodium 174, Carbohydrate 19.1, Fiber 1.1, Sugar 1.4, Protein 3.2

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