Cranberry-Orange Muffins
CRANBERRY-ORANGE MUFFINS
[code]Recipe By :
Serving Size : 12 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
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3/4 c Natural bran
3/4 c Flour
1/2 c Sugar (Diabetic try 1/4 cup)
1 1/2 ts Cinnamon
1 t Baking powder
1 t Baking soda
1 1/3 c Cranberry sauce
1 Egg, lightly beaten
1/3 c Soured milk (1/2 tb lemon j)
1/4 c Vegetable oil
1 t Grated orange rind[/code]
You may use commercial or home made cranberry sauce
but not artifically sweetened sauce (muffins will not
rise.) . Original recipe in The Lighthearted Cookbook
by Anne Lindsay published in 1988 in Canada used
whole-wheat flour, and 1/2 cup buttermilk or low-fat
plain yogurt rather than sour milk.
1/12 original recipe - 156 calories, 1 starch, 1 fat,
1 fruit choice 5 grams fat, 2 grams protein, 27 grams
carbohydrate, 23 mg cholesterol, 126 mg sodium NOTE:
listed ingredients & variations would be slightly
different.
Preheat oven to 400 F and spray at least 12 muffin
cups lined with paper baking cups. Low-fat muffins
tend to stick even to non-stick pans.
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.
Combine dry ingredients in a bowl.
Add remaining ingredients of your choice and stir
until they are just combined. Bake about 20 minutes
or until lightly browned and firm to the touch.
Adjust time if muffins are made smaller.
VARIATIONS, substitute for cranberry: Banana-Date -
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. (Tested Jan 94
by Elizabeth Rodier, family member ate 2 warm ones.)
Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins,
or coarsely chop an unpeeled apple in a food processor.
Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup
raisins.
May be made as 16-18 small muffins or 9 inch square
cake cut in the desired number of pieces. For a
diabetic meal plan, reduce the amount of sugar to 1/4
cup or 1 tsp. per serving (recommended guideline of
American Diabetes Assoc.)
This recipe is typical of healthy heart recipes with
reduced sodium, cholesterol and fat but more sugar
than a typical diabetic recipe.
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