(makes 12 muffins)
|refrigerated butter-flavored cooking spray|
|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|
- 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.
|Per 1 muffin serving:||148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium|
|Diabetic exchanges:||1 1/2 carbohydrate (bread/starch), 1/2 fat|