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.
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.
I substituted the Truvia for 2/3 c. regular granulated sugar (as determined by the Truvia equivalency chart). The muffins turned out to be a great consistency and they were sweet enough. I also substituted the cranberries for Craisins dried cranberries (a 5 oz. bag, chopped). Turned out great, can't wait to try them again!!
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!
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