Cranberry-Orange Muffins Recipe

Makes 12 muffins

Per Muffin: 156 calories, 1 starch, 1 fat, 1 fruit choice, 5 grams fat, 2 grams protein, 27 grams carbohydrate, 23 mg cholesterol, 126 mg sodium. Variations differ slightly in nutrition.

Ingredients:

  • 3/4 cup natural bran
  • 3/4 cup flour
  • 1/2 cup sugar (diabetic try 1/4 cup)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/3 cup cranberry sauce
  • 1 egg, lightly beaten
  • 1/3 cup soured milk (1/2 tbsp lemon juice)
  • 1/4 cup vegetable oil
  • 1 tsp grated orange rind

    • Instructions:

    1. Preheat oven to 400 F and spray at least 12 muffin cups lined with paper baking cups.
    2. Low-fat muffins tend to stick even to non-stick pans.
    3. Measure 1/2 tbsp lemon juice in a measuring cup, fill to about 1/4 cup mark with fluid milk and add some skim milk powder to make it a little thicker. Set aside.
    4. Combine dry ingredients in a bowl.
    5. Add remaining ingredients of your choice and stir until they are just combined.
    6. Bake about 20 minutes or until lightly browned and firm to the touch.
    7. Adjust time if muffins are made smaller.

    Variations:
    1. Banana-Date Muffins - use 1 cup mashed banana and 1/2 cup dates or raisins. If 2 bananas are not quite 1 cup, concentrated orange juice or orange/pineapple may be added.
    2. Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely chop an unpeeled apple in a food processor.
    3. Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.