Cranberry walnut muffins

Name: Cranberry walnut muffins
Ingredients: 30 g SPLENDA® Sugar Alternative, Granulated; 180 g plain flour; 2 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp cinnamon; 160 ml buttermilk; 56 g butter, melted; 2 large free-range eggs; 1 tsp grated orange zest; 30 g walnuts, chopped; 75 g chopped fresh or frozen cranberries; butter-flavoured cooking spray, for greasing

Muffin anyone? With a moist, tangy and nutty sponge, these scrumptious cranberry and walnut muffins are a must bake this winter.

Brought to you by Splenda®

Tuck into delicious cranberry and walnut muffins by Splenda...

Perfect as a little gift or to share with your friends and family. Happy baking!

Content continues after advertisements

Servings

Ingredients

30 g SPLENDA® Sugar Alternative, Granulated
180 g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp cinnamon
160 ml buttermilk
56 g butter, melted
2 large free-range eggs
1 tsp grated orange zest
30 g walnuts, chopped
75 g chopped fresh or frozen cranberries
butter-flavoured cooking spray, for greasing

Instructions

Preheat the oven to 190°C/Gas Mark 5. Spray 8 holes of a 12-hole muffin tin with butter-flavoured cooking spray. Set aside.

Mix the SPLENDA® Granulated, flour, baking powder, bicarbonate of soda and cinnamon together in a medium-sized mixing bowl. Set aside.

Mix the buttermilk, melted butter, eggs and orange zest together in a small mixing bowl. Add to the flour mixture and mix gently to combine. Add the walnuts and cranberries and stir until just combined.

Spoon the batter into 8 holes of the muffin tin. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.