How to make it

  • Preheat oven at 400.
  • In a bowl, toss cranberries with ¼ cup sugar substitute; set aside. Combine flours, baking powder, salt and remaining sugar substitute. Cut in Margarine until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 20 – 25 minutes or until muffins test done.
  • Diabetic Friendly.
  • Note:
  • I modified this recipe to be Diabetic Friendly.

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