Cranberry Orange Muffins Diabetic Friendly Food

ORANGE-CRANBERRY MUFFINS FOR DIABETICS

Steps:

• Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
• Mix dry ingredients in bowl until blended.
• Stir in remaining ingredients, and mix just until moistened.
• Fill muffin cups and bake 18-20 minutes.
• Allow to cool 5 minutes in pan and then turn out onto wire rack.
• May be frozen.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

LIGHT CRANBERRY-ORANGE MUFFINS

Steps:

• Mix flour, baking powder, baking soda and salt into a bowl.
• In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
• Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
• Do not over mix.
• Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
• Bake at 375 degrees for 20 minutes or until done.
• Remove muffins from tins and let cool on a rack.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.