Cranberry muffins - diabetic balancing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Orange | |
| ½ | cup | Honey |
| 1 | Egg | |
| 3 | tablespoons | Canola Oil |
| 1½ | cup | All-Purpose Flour; Unbleached |
| ½ | cup | Whole Wheat Flour |
| 1 | tablespoon | Baking Powder |
| ⅛ | tablespoon | Salt |
| 1 | cup | Dried Cranberries |
| ¾ | cup | Millet |
| 2 | tablespoons | Wheat Germ; Optional |
Directions
Preheat oven to 400F. Coat a 12 C muffin tin with nonstick spray or line cups with paper liners.
Grate 1 Tbsp of rind and squeeze ⅓ C of juice from the orange and place in a large bowl. Add the honey, egg, and oil. Whisk until blended.
In a med bowl, combine the flours, baking powder, and salt. Mix and add to the honey mixture. Mix until just blended. The batter will be thick. Stir in cranberries and millet, and wheat germ, if using.
Spoon batter into prepared muffin tins, filling about ¾ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack.
Yields 12 muffins
According to magazine per serving: Cal 292, Fat 5.2g, Sat Fat 0.6g, Carb 56.2g, Fib 3g, Pro 6.2g, Sod 152mg, CFF 16% >From: Reggie Dwork <reggie@...> Recipe by: Prevention, April 1998 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 25, 1998, converted by MM_Buster v2.0l.