Cranberry Muffins

refrigerated butter-flavored cooking spray
1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda®
2 cups unsifted all-purpose flour
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen cranberries, (unthawed) coarsely chopped
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon

Position oven rack in the middle of the oven and preheat the oven to 400ºF. Lightly coat twelve 2 1/2-in. muffin cups with cooking spray or line with paper liners.

In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute. Sift flour, baking powder, baking soda, and salt into the egg mixture. Stir until just blended. Do not overmix. Stir in the cranberries.

Spoon mixture into prepared muffin cups, filling each 2/3 full. Combine the granulated sugar and cinnamon. Sprinkle on top of each muffin. Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm.

Makes 12 muffins.

Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (bread/starch), 1/2 fat