.
Ingredients:
refrigerated
butter-flavored cooking spray
1
large egg
1/2
cup (120 ml) skim milk
3
tablespoons (45 ml) canola oil
1/2
cup (114 g) plain nonfat yogurt
1/3
cup (42 g) one-to-one sugar substitute such as Splenda®
2
cups (280 g) unsifted unbleached all-purpose flour
1/4
cup (35 g) dry nonfat milk powder
4
teaspoons (20 ml) baking powder
1
1/2 teaspoons (2.5 ml) baking soda
1/2
teaspoon (2.5 ml) salt
1
1/2 cups (218 g) fresh or frozen (unthawed) cranberries, coarsely chopped
2
tablespoons (24 g) granulated sugar
1/4
teaspoon (1.25 ml) ground cinnamon
Instructions:
Position
oven rack in the middle of the oven and preheat the oven to 400°F (200°C)
Gas Mark 6. Lightly coat twelve 2 1/2-inch (6.25 cm) muffin cups with cooking
spray or line with paper liners.
In
a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute.
Sift flour, baking powder, baking soda, and salt into the egg mixture.
Stir until just blended. Do not overmix. Stir in the cranberries.
Spoon
mixture into prepared muffin cups, filling 2/3 full. Combine the granulated
sugar and cinnamon. Sprinkle on top of each muffin.
Bake
for 20 minutes, or tops are golden brown and a tester inserted into the
center of a muffin comes out clean. Cool the muffins in the pan on a rack
for 5 minutes, then remove muffins and serve warm.
Nutrition
Facts:
Amount
Per Serving: Calories 148
Fat
2 g, Cholesterol 18 mg,
Sodium
444 mg,
Courtesy
of: www.diabetic-recipes.com
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