Cranberry-Orange Muffins ( Diabetic Friendly) - cooking recipe

Ingredients

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

Preparation

Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
Bake muffins at 375 degs for 25\".
Bake loaf at 350 degs for 50\".