Ingredients
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
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
Directions
- Preheat oven to 375°. Grease and flour muffin pans, or use paper liners.
- Mix flour, Splenda, baking powder, baking soda, and salt. In a separate bowl mix sour cream, milk, oil, extract, and eggs until blended.
- Stir sour cream mixture into flour mixture until just moistened. Stir in cranberries and almonds.
- Bake for 30 minutes until tops slightly browned.
Image
Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 18 servings, 1 serving = 1 muffin
- Calories: 182
- Calories from Fat: 72
- Total Fat: 8
- Cholesterol: 33 mg
- Sodium: 167 mg
- Carbohydrate: 24 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 1 starch, 1 fruit, 1 fat
- Carbohydrate Units: 1.5