Makes 12 Servings
2 cups all-purpose flour, sifted
11⁄2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp baking soda
1⁄2 cup unsalted butter, melted and cooled
1⁄3 cup Truvía® Baking Blend
1 Tbsp orange zest
1⁄2 cup orange juice
1 tsp vanilla extract
1⁄2 cup skim milk
1 1⁄2 cups cranberries (fresh or frozen), chopped
Preheat oven to 375° F.
Prepare muffin tin by greasing cups or use paper liners.
In a large bowl, add flour, baking powder, salt and baking soda. Mix together with a fork.
In a separate bowl, whisk together butter, Truvía®Baking Blend, orange zest and juice, eggs, vanilla and milk.
Stir the wet mixture into the flour mixture until just combined.
Fold in chopped cranberries.
Fill each muffin cup about 3⁄4 full.
Bake until golden and a toothpick comes out clean (20–25 minutes).Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.