Tuck into delicious cranberry and walnut muffins by Splenda...
Perfect as a little gift or to share with your friends and family. Happy baking!
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Cranberry walnut muffins
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®
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
1
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.
2
Mix the SPLENDA® Granulated, flour, baking powder, bicarbonate of soda and cinnamon together in a medium-sized mixing bowl. Set aside.
3
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.
4
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.
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