Tuesday, November 15, 2011

Cranberry Orange Muffins

2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups fresh cranberries
1 egg
1/4 cup canola oil
1/2 cup orange juice
1/2 cup milk
1 cup Splenda (Splenda is equivalent to white sugar, so you can interchange in equal amounts)

Preheat oven to 375-degrees F. Stir together flour, baking powder, salt, and cranberries. Whisk the egg, orange juice, oil, milk, and sugar/Splenda in a small bowl.  Pour the egg mixture into the flour mixture and mix until moistened (do not over mix).  Spray muffin pan with non-stick cooking spray. Fill 12 muffin tins 2/3 full with mixture.  Bake 20 minutes or until cooked throughout.

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