Diabetic Cranberry Muffins Recipe
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Diabetic Cranberry Muffins

refrigerated butter-flavored cooking spray
1 large egg
1/2 cup skim milk
3 tbsp. canola oil
1/2 cup plain nonfat yogurt
1/3 cup one-to-one sugar substitute such as Splenda�
2 cups unsifted all-purpose flour
1/4 cup dry nonfat milk powder
4 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen cranberries, (unthawed) coarsely chopped
2 tbsp. granulated sugar
1/4 tsp. ground cinnamon

1. Position oven rack in the middle of the oven and preheat the oven to 400�F. Lightly coat twelve 2 1/2-in. muffin cups with cooking spray or line with paper liners.
2. In a large bowl, beat together egg, milk, oil, yogurt, and sugar substitute. Sift flour, baking powder, baking soda, & salt into the egg mixture. Stir until just blended. Do not overmix. Stir in the cranberries.

3. Spoon mixture into prepared muffin cups, filling each 2/3 full. Combine the granulated sugar and cinnamon. Sprinkle on top of each muffin. Bake for 20 minutes, or tops are golden brown and a tester inserted into the center of a muffin comes out clean. Cool the muffins in the pan on a rack for 5 minutes, then remove muffins and serve warm.

Makes 12 muffins

Per 1 muffin serving: 148 calories (24% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 26 g carbohydrates, 1 g dietary fiber, 18 mg cholesterol, 444 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat



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