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"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
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 GoodsWe 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
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
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Reviewed on Mar. 25, 2010 by NyxRizzi
Just the right amount of sweetness, and very moist for bran muffins.
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