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Tuesday, December 13, 2016

Cranberry-Orange Muffins

Categories: Quickbreads, Diabetic, Breads/bm
      Yield: 12 servings

    3/4 c  Natural bran                    1 1/3 c  Cranberry sauce
    3/4 c  Flour                               1    Egg, lightly beaten
    1/2 c  Sugar (Diabetic try 1/4 cup)      1/3 c  Soured milk (1/2 tb lemon j)
  1 1/2 ts Cinnamon                          1/4 c  Vegetable oil
      1 ts Baking powder                       1 ts Grated orange rind
      1 ts Baking soda                  

  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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