Serves: 5
Total Calories: 407
Yield: 12 muffins

1 cup chopped fresh cranberries
3/4 teaspoon powdered stevia extract
2 tablespoons honey or maple syrup, warmed (optional)
2 1/4 cups whole wheat pastry flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
1 large egg
2 tablespoons sesame tahini
1/3 cup nonfat plain yogurt
1 orange (grated rind)
3/4 cup fresh or frozen orange juice

• Preheat the oven to 375°F. Oil the muffin pans.
• Chop the cranberries by pulsing on grind in a blender or food processor a few times. Place in a small bowl. Mix the stevia extract and warmed honey or maple syrup into the cranberries. Set aside.
• Sift the flour, leavenings, and salt together in a bowl.
• In a large mixing bowl, beat the oil and egg together with a wire whisk. Mix in the tahini. Beat in the yogurt, then the orange rind and orange juice. Stir the sweetened cranberries into the batter.
• Fold the dry ingredients into the wet ingredients, stirring as little as possible. Spoon into the muffin pans. Bake 25 to 30 minutes. Remove from the pan and cool on a rack.

SUGGESTION: Soak the cranberries in the stevia extract overnight on the counter or in the refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 407
Calories from Fat: 140

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits