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Cranberry Sauce Muffins Recipe

"I created this recipe because I'm always watching my weight," notes Glenda Cameron of Landenberg, Pennsylvania. "These muffins are easy to make and have less fat and calories than many others. Occasionally, I'll substitute canned pumpkin for the cranberry sauce, which is also good!"

This recipe is:

Healthy

Diabetic Friendly

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Cranberry Sauce Muffins Recipe

Prep: 20 min. + standing Bake: 15 min. + cooling

Yield: 12 Servings

20 15 35

Ingredients

2 cups All-Bran
1-1/4 cups fat-free milk
1/4 cup egg substitute
2 tablespoons canola oil
3/4 cup whole wheat flour
1/2 cup all-purpose flour
Sugar substitute equivalent to 1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup whole-berry cranberry sauce

Directions

In a bowl, combine cereal and milk; let stand for 5 minutes. Add egg substitute and oil; mix well. Combine the next five ingredients; stir into cereal mixture just until moistened. Fold in cranberry sauce. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cook 5 minutes; remove from pan to a wire rack. Yield: 1 dozen.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 muffin equals 145 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 156 mg sodium, 29 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Cranberry Sauce Muffins in Light & Tasty October/November 2003, p48

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas