These muffins are a delightful treat, perfect for those looking for a diabetic-friendly option without compromising on flavor.
Preheat your oven to 400°F and prepare a 12-muffin pan by spraying it with nonstick cooking spray or lining it with paper cups.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the flour, sugar substitute, and baking powder until evenly mixed.
Sift the dry ingredients together to avoid lumps and ensure a smooth batter.
Add the canola oil, egg substitute, and orange juice to the dry ingredients and stir until just combined.
Do not overmix; a few lumps in the batter are okay and will result in fluffier muffins.
Gently fold in the cranberries, ensuring they are evenly distributed in the batter.
Coating the cranberries lightly with flour before adding prevents them from sinking to the bottom.
Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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