Almond Cranberry Muffins

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Almond Cranberry Muffins

Almond Cranberry Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breads
Cuisine: American
Keyword: almonds, dried cranberries, muffins, quick bread, reduced fat sour cream, Splenda
Servings: 12 muffins

Ingredients

  • 3 cups flour
  • 1/2 cup Splenda®
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 16 ounces reduced-fat sour cream
  • 1/3 cup skim milk
  • 1/4 cup oil
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 1 cup dried cranberries
  • 1/4 cup slivered almonds

Instructions

  • Preheat oven to 375°. Grease and flour muffin pans, or use paper liners.
  • Mix flour, Splenda®, baking powder, baking soda, and salt. In a separate bowl mix sour cream, milk, oil, extract, and eggs until blended.
  • Stir sour cream mixture into flour mixture until just moistened. Stir in cranberries and almonds.
  • Bake for 30 minutes until tops slightly browned.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Almond Cranberry Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
266
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
44
mg
15
%
Sodium
 
253
mg
11
%
Potassium
 
156
mg
4
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
Vitamin A
 
183
mcg
20
%
Vitamin C
 
1
mg
1
%
Calcium
 
117
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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