Almond Cranberry Muffins

This #FoodieFriday, we're sharing this diabetic-friendly recipe for Almond Cranberry Muffins from the Illinois Extension.

Total Time: 45 Minutes
Preparation Time: 15 Minutes
Servings: 18

Ingredients

• 3 Cups Flour
• 1/2 Cup Splenda
• 2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 16 Ounces Reduced-Fat Sour Cream
• 1/3 Cup Skim Milk
• 1/4 Cup Oil
• 1/2 Teaspoon Almond Extract
• 2 Eggs
• 1 Cup Dried Cranberries
• 1/4 Cup Slivered Almonds

Directions

1. Preheat oven to 375 degrees. 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 the tops are slightly browned.

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