Cranberry Orange Muffins Diabetic Friendly Recipes

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ORANGE-CRANBERRY MUFFINS FOR DIABETICS



Orange-Cranberry Muffins for Diabetics image

Make and share this Orange-Cranberry Muffins for Diabetics recipe from Food.com.

Provided by Outta Here

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup Splenda granular
2 teaspoons baking powder
1/4 cup frozen orange juice concentrate, thawed
1/4 cup canola oil
1/2 cup Egg Beaters egg substitute
1 cup fresh cranberries, chopped (if frozen, don't thaw)

Steps:

  • Preheat oven to 400°F Coat a 12-muffin pan with nonstick cooking spray or line with paper cupcake cups.
  • Mix dry ingredients in bowl until blended.
  • Stir in remaining ingredients, and mix just until moistened.
  • Fill muffin cups and bake 18-20 minutes.
  • Allow to cool 5 minutes in pan and then turn out onto wire rack.
  • May be frozen.

Nutrition Facts : Calories 126.8, Fat 4.7, SaturatedFat 0.4, Sodium 61.2, Carbohydrate 19.6, Fiber 0.8, Sugar 6.8, Protein 1.8

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)



Cranberry-Orange Muffins ( Diabetic Friendly) image

A tasty, satisfying muffin that is a diabetic-friendly treat. I am addicted to breads/muffins, scones, etc. (you get the picture!) and find this one totally satisfying and within the limits of diabetic options.

Provided by Colleen Sr.

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

3/4 cup Splenda granular
1 cup coarsley cut cranberries
1 cup white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped walnuts (optional)
1 beaten egg
3/4 cup orange juice
3 tablespoons oil
1 teaspoon grated orange peel

Steps:

  • Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
  • Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
  • Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
  • Bake muffins at 375 degs for 25".
  • Bake loaf at 350 degs for 50".

Nutrition Facts : Calories 119.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 15.5, Sodium 201.4, Carbohydrate 18, Fiber 1.8, Sugar 1.7, Protein 3.1

ORANGE-CRANBERRY MUFFINS



Orange-Cranberry Muffins image

The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.

Provided by mommabrox7

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 cup white sugar
2 large eggs
⅓ cup vegetable oil
1 tablespoon vanilla extract
1 ½ teaspoons baking soda
1 ½ cups all-purpose flour
¾ cup fresh cranberries
½ cup pulp-free orange juice
1 ½ tablespoons grated orange zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
  • Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
  • Spoon batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g

JUMBO ORANGE-CRANBERRY MUFFINS



Jumbo Orange-Cranberry Muffins image

These orange-cranberry muffins provide a tangy twist on an old favorite.

Provided by canesmojo

Time 45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups fresh cranberries
2 cups white sugar, divided
1 large orange, zested and juiced, divided
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
  • Stir flour, salt, and baking soda together in a bowl.
  • Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
  • Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
  • Scoop batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g

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