Dietcranberrymuffins Recipes
CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)
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
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
DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS
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
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
LOW CHOLESTEROL CRANBERRY MUFFINS
A low-fat, no egg delicious breakfast treat! It is made with dried cranberries and turns out great every time
Provided by schmidtfam4
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400°F.
- Prepare muffin pan using liners or spray with non-stick spray.
- In a mixing bowl,mix together first 3 dried ingredients, excluding cranberries, using a wire whisk.
- In a separate container, combine wet ingredients, stir then add to dry ingredients.
- Stir together quickly. Do not over mix.
- Stir in dried cranberries.
- Fill muffin cups 3/4 full. ( I like to use an ice cream scoop).
- For an extra sweet treat, sprinkle remaining granulated sugar on top of the muffins if desired.
- Bake at 400°F in a preheated oven for 15 minutes or until muffin tops are lightly browned.
- Cool on a wire rack.
Nutrition Facts : Calories 192.4, Fat 5, SaturatedFat 0.4, Cholesterol 0.3, Sodium 106.6, Carbohydrate 34.2, Fiber 0.8, Sugar 17, Protein 3.2
DIET CRANBERRY MUFFINS
This muffins are delicious and great since we have our own fresh picked cranberries. They also make a good sized muffin.
Provided by DotM7037
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, mixflours, splenda,baking powder,cinnamon,baking soda and salt.
- In another bowl, whisk together egg, milk, oil, lemon rind and juice.
- Stir into flour mixture, stirring just until alldry ingredients are moistened.
- Fold in cranberries.
- Spoon into greased muffin tins.
- Bake at 400 for 20 minutes or until done.
Nutrition Facts : Calories 143.5, Fat 5.4, SaturatedFat 0.8, Cholesterol 18.1, Sodium 284.3, Carbohydrate 20.2, Fiber 2.2, Sugar 0.5, Protein 4.3
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