Cranberry Sunshine Muffins

Cranberry Sunshine Muffins

Makes 9 at 2½ pts each (Original points)

210g plain flour

9 tbsp Splenda granular

2 tsp Baking Powder

1 tsp Bicarbonate of soda

½ tsp ground cinnamon

25g chopped walnuts

100g dried cranberries

150ml unsweetened orange juice

5 tbsp very low fat fromage frais

4 tsp low fat spread, melted

1 egg

Pre-heat oven to 200ºC/Gas 5

Place 9 muffin cases in a muffin pan.

In a large bowl, combine the flour, spenda, baking powder, bicarbonate of soda and cinnamon.  Stir in the walnuts and cranberries. 

In another bowl, combine the orange juice, fromage frais, spread and egg.

Add the liquid to the dry mix and stir gently to combine.  Divide between the muffin cases.

Bake for 15-20 minutes until a skewer inserted in the centre comes out clean.

Cool in the tin for 5 minutes then transfer to a wire rack to cool.