Almond Cranberry Muffins


Almond Cranberry Muffins

Almond Cranberry Muffins

Course Breads
Cuisine American
Keyword almonds, dried cranberries, muffins, quick bread, reduced fat sour cream, Splenda
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 266kcal


  • 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


  • 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.


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.


Serving: 1muffin | Calories: 266kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 253mg | Potassium: 156mg | Fiber: 2g | Sugar: 7g | Vitamin A: 183mcg | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

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