Recipe by the Truvia® Kitchen
"These tart, fresh-tasting muffins are a bright addition to the breakfast or brunch table. Made with Truvia® Baking Blend, these muffins have 70% less sugar* than the full sugar version."
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all-purpose flour, sifted
1 1/2 teaspoons
unsalted butter, melted and cooled
Truvia® Baking Blend
1 1/2 cups
cranberries (fresh or frozen), chopped
Good texture, not too sweet, very good!
Not worth the trouble or calories
In a rush, I made this with self-rising flour....oops. It came out fairly salty, but still edible, so if topped with cream cheese frosting, it would actually balance out really well.
I didn't quite understand why baking soda, salt AND baking powder were required, but went with it anyway. I also didn't have access to fresh berries, so had to go with sweetened dried instead.
I would recommend a more intense orange flavor and maybe more cranberries.
I made this recipe substituting 1 cup of Splenda for 1/3 cup of Truvia (Splenda measures the same as sugar), butter-flavored Crisco, and whole wheat flour to make it a bit more healthy. These are some of the best muffins I've ever had, and they were low on guilt! I'll definitely be making these again!
Sooo soft and fluffy and flavorful! I used 2/3c of real sugar as other reviewers said, and my family loves them.
These muffins were delicious, light, moist and Yummy! I didn't have fresh or frozen cranberries, so I soaked craisins in Fusion cranberry/blackberry juice for a few hours to plump up a little and then strained them. They worked great.
Lovely. Easy to make. Crowd pleaser...
These were pretty good! I used 2/3 cup granulated sugar as recommended by another reviewer as well as dried cranberries. They were a little bit dry, but the flavor was terrific! I would definitely make these again.
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