University of Illinois Extension

Almond Cranberry Muffins


3 cups flour
½ cup Splenda
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
16 ounces reduced-fat sour cream
1/3 cup skim milk
¼ cup oil
½ teaspoon almond extract
2 eggs
1 cup dried cranberries
¼ cup slivered almonds


  1. Preheat oven to 375°. Grease and flour muffin pans, or use paper liners.
  2. Mix flour, Splenda, baking powder, baking soda, and salt. In a separate bowl mix sour cream, milk, oil, extract, and eggs until blended.
  3. Stir sour cream mixture into flour mixture until just moistened. Stir in cranberries and almonds.
  4. Bake for 30 minutes until tops slightly browned.

Total time: 45 minutes
Preparation time: 15 minutes

Nutritional Facts

Calories: 182
Calories From Fat: 72
Total Fat: 8 g
Cholesterol: 33 mg
Sodium: 167 mg
Protein: 4 g
Carbohydrates: 24 g
Dietary Fiber: 1 g
Exchange: 1 starch, 1 fruit, 1 fat
Carbohydrate Units: 1.5