Cranberry-Orange Muffins Recipe

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Cranberry-Orange Muffins Ingredients

3/4 cup natural bran
3/4 cup flour
1/2 cup sugar (diabetic try 1/4 cup)
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 1/3 cup cranberry sauce
1 egg, lightly beaten
1/3 cup soured milk (1/2 tb lemon j)
1/4 cup vegetable oil
1 tsp grated orange rind

A Recipe for
Cranberry-Orange Muffins

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This is a recipe for Cranberry-Orange Muffins from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Cranberry-Orange Muffins

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Cranberry-Orange Muffins Directions

You may use commercial or home made cranberry sauce but not
artifically sweetened sauce (muffins will not rise.) . Original
recipe in The Lighthearted Cookbook by Anne Lindsay published in 1988
in Canada used whole-wheat flour, and 1/2 cup buttermilk or low-fat
plain yogurt rather than sour milk.

1/12 original recipe - 156 calories, 1 starch, 1 fat, 1 fruit choice 5
grams fat, 2 grams protein, 27 grams carbohydrate, 23 mg cholesterol,
126 mg sodium NOTE: listed ingredients & variations would be
slightly different.

Preheat oven to 400 F and spray at least 12 muffin cups lined with
paper baking cups. Low-fat muffins tend to stick even to non-stick
pans.

Measure 1/2 tbsp lemon juice in a measuring cup, fill to about 1/4
cup mark with fluid milk and add some skim milk powder to make it a
little thicker. Set aside.

Combine dry ingredients in a bowl.

Add remaining ingredients of your choice and stir until they are just
combined. Bake about 20 minutes or until lightly browned and firm to
the touch. Adjust time if muffins are made smaller.

VARIATIONS, substitute for cranberry: Banana-Date - use 1 cup mashed
banana and 1/2 cup dates or raisins. If 2 bananas are not quite 1 cup,
concentrated orange juice or orange/pineapple may be added. (Tested
Jan 94 by Elizabeth Rodier, family member ate 2 warm ones.)

Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely
chop an unpeeled apple in a food processor.

Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.

May be made as 16-18 small muffins or 9 inch square cake cut in the
desired number of pieces. For a diabetic meal plan, reduce the
amount of sugar to 1/4 cup or 1 tsp. per serving (recommended
guideline of American Diabetes Assoc.)

This recipe is typical of healthy heart recipes with reduced sodium,
cholesterol and fat but more sugar than a typical diabetic recipe.

Serves: 12

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