Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

Other cookies are those that are being identified and have not been classified into any category as yet.

No cookies to display.

Skip to main content
Apple Cranberry Muffins

Apple Cranberry Muffins

Print Recipe: Print Share Recipe:
Makes 12 muffins Kilojoules 627.6 Prep Time 10 minutes Total Time 35 minutes Made with Splenda® Original Sweetener

Instructions

  1. Preheat oven to 350°F (177°C) . Grease a 12- cup muffin pan or use paper liners.
  2. In a bowl, mix together applesauce, oil, and eggs.
  3. In another bowl, combine cake flour, Splenda Sweetener, baking soda, cinnamon, and salt. Make a well in the center and pour in egg mixture. Stir until just moistened. Fold in cranberries.
  4. Spoon batter into muffin cups, ⅔ full. Sprinkle nuts over the top of batter.
  5. Bake for 25–30 minutes, or until a wooden pick inserted into the center comes out clean. Cool slightly in pan, then transfer to a wire rack to cool completely.

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy 627.6kJ (150cal)
Protein 3g
Total Fat 4g
- of which saturates 0.5g
Cholesterol 35mg
Carbohydrate 24g
- of which sugars 3g
Dietary Fibre 1g
Sodium 270mg