Diet Cranberry Muffins Recipes

DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS

Delightful (Low-Fat) Cranberry Muffins image

This recipe comes from the Dr. Cookie cookbook which turns original recipes into great-tasting healthier ones. These cranberry muffins are especially tasty.

Provided by Chris from Kansas

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 large egg
1 cup sugar
2 tablespoons margarine, melted
1 cup orange juice
1 teaspoon orange rind, chopped
1 1/4 cups fresh cranberries, halved or 1 1/4 cups frozen cranberries, thawed

Steps:

Preheat oven to 400.
Coat a 12-muffin tin with nonstick cooking spray.
Whisk the flour with the baking powder and salt and set aside.
Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
Add the orange juice and orange peel and beat again.
Mix the flour and cranberries into the batter by hand just until combined.
Spoon the batter into the muffin cups so that each is about two-thirds full.
Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
Cool in the tin set on a wire rack for about 10 minutes.
Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

Nutrition Facts : Calories 178, Fat 2.5, SaturatedFat 0.6, Cholesterol 15.5, Sodium 168.3, Carbohydrate 36.4, Fiber 1.1, Sugar 18.9, Protein 2.9

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Cranberry-Orange Muffins ( Diabetic Friendly) image

A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.

Provided by Colleen Sr.

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

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".

Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1

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