Original blog post: https://spatulagoddess.com/2016/07/23/raspberry-cranberry-muffins/

Recipe source: adapted from Cat Can Cook’s banana muffins

Time required: 30 min

Yields: 12

Ingredients:

• 25 g Splenda
• 2 eggs
• 76 g unsalted butter, melted
• 1 tsp pure vanilla extract
• 4 oz water
• 188 g flour
• 5 g baking powder
• 5 g baking soda
• 0.5 g Half Salt or salt
• 150 g frozen raspberries
• 150 g frozen cranberries

Instructions:

1. Pre-heat oven to 176°c / 350°f. Generously grease the muffin tin.
2. In a mixer, combine all wet ingredients (except the fruit).
3. In a new bowl, combine all dry ingredients.
4. Gradually add dry to wet.
5. Add the fruit. If you want blue muffins like me, beat the batter until it turns bright pink. Spoon into muffin tin.
6. Bake 24 min and transfer to baking rack.