Easy Low Fat Cranberry-orange muffins Recipe

Yield:

12 Servings

Ingredients:

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

Preparation for Low Fat and Healthy Cranberry-orange muffins Recipe:

Cooking time: 20 mins
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.
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.

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