Diabetic Oatmealcranberry Muffins Food

CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or spray with cooking spray.
• Mix flour, oats, brown sugar, wheat germ, white sugar, salt, baking powder, baking soda, ginger, and cloves together in a bowl; stir in orange zest. Stir in yogurt, oil, egg, and orange juice. Stir in chopped cranberries.
• Divide muffin mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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

DIABETIC-FRIENDLY APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.
• Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.
• Bake in preheated oven until lightly browned on the tops, about 25 minutes.

CRANBERRY OATMEAL MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F and spray 12 standard muffin pan cups with cooking spray or line with paper liners.
• Combine the old-fashioned rolled oats and the milk in a small saucepan.
• Bring the mixture just to a boil, remove from the heat and stir in the butter until melted. Set aside to cool.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to blend.
• Add the eggs to the cooled oat mixture, stirring until blended.
• Add the oat mixture to the flour mixture, and stir just until blended.
• Stir in the cranberries and nuts. Do not over mix.
• Spoon the batter into the prepared muffin pan cups.
• Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Set pan on a wire rack and let cool 5 minutes.
• Remove muffins from the pan and set on the rack to cool.

BANANA AND CRANBERRY BRAN MUFFINS RECIPE

Steps:

• To begin making the Banana and Cranberry Bran Muffins Recipe, preheat oven to 175 degree Celsius.
• In a bowl, mix together oat bran, milk, bananas and vanilla extract and let the mixture sit for 10-15 minutes. This will help soak the oat bran so that the muffins are not dry.
• In another large mixing bowl, combine flour, baking powder, baking soda, cinnamon powder (if using), cranberries and salt. Set aside.
• In a different mixing bowl, whisk together butter, honey and maple syrup.
• Once the bran mixture has soaked for 10 minutes, add it to the butter mixture. Stir to combine well. Finally add the flour mixture and mix just until combined.
• Spoon the muffin mixture into lined muffin tins. These muffins don't rise too much so you can fill till the top. If using mini tins, bake for 12-15 minutes. If using regular sized muffin tins, bake for 18-20 minutes.
• Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh.
• Serve these Banana and Cranberry Bran Muffins as a tea time snack or Breakfast along with a cup of Ginger Cardamom Chai or coffee or even pack them into the school kids lunch boxes.

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".

COFFEE CUP MUFFINS (DIABETIC)

Steps:

• Preheat oven to 400ºF.
• Lightly spray coffee cups (or tins) with nonstick spray.
• Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
• In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
• Add carrots and raisins to mixture and stir until combined.
• Add the flour mixture to the egg and carrot mixture stirring till smooth.
• Spoon batter into cups (or tins).
• Push the shredded carrots into the top to smooth.
• Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
• Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.