Cranberry Orange Muffins Diabetic Friendly Food

CRANBERRY-ORANGE MUFFINS

Steps:

• Set oven to 400°F.
• Line muffin cups with paper baking cups.
• In a bowl, blend together melted butter and brown sugar using a wooden spoon.
• Whisk in eggs, one at a time.
• Stir in vanilla, milk and orange juice.
• In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
• Make a well in the dry ingredients, and pour in orange juice/milk mixture.
• Blend JUST until combined.
• Gently stir in cranberries.
• Divide batter between prepared muffin tins.
• Bake for 22-25 minutes, or until muffins test done.
• Turn out on a cooling rack.
• Note: These muffins freeze beautifully.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

DIABETIC OATMEAL/CRANBERRY MUFFINS

Steps:

• 1. in a bowl, pour milk over oats, let set 15 minutes
• 2. in meantime, pour boiling water over craisins just to cover
• 3. In large bowl, mix dry ingredients together
• 4. add oat mixture, eggs applesauce and oil, stir, do not use mixer
• 5. when well blended, add (drained) plumped craisins, stir them in
• 6. pour batter evenly into 12 muffin tins. don't be afraid to fill to the top. I used cupcake liners that were sprayed with cooking spray.
• 7. Bake in a 425 degree preheated oven 25 - 30 minutes

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.

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 CRUNCH MUFFINS

Steps:

• Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
• In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
• Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
• Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
• Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
• Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

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".