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
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.
Servings: 12 servings
Cranberry-Orange Muffins Recipe brought to you by Recipe Ideas
Categories: Quickbreads; Diabetic; Breads/Bm
The History of Recipes
Historians have proved the existance of recipes far back into the far past, in truth as far back into history as early Egypt, and possibly even further than that. In practice though, mostly, these old records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. During Roman times around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs were skilled in the use of a good variety of spices, including a few you will know like bay, rue and parsley. During the succeeding few hundred years, the families of Europe tried to serve up the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Cranberry Orange Muffins recipe.
