ORANGE-CRANBERRY MUFFINS FOR DIABETICS
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
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
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Mostufa Khan
[email protected]These muffins were a bit too dense for my taste, but they were still good. I think I'll try using a different type of flour next time.
Anne Cha
[email protected]I made these muffins with gluten-free flour, and they turned out great! They were moist and flavorful, and they didn't crumble apart.
Eyad.m
[email protected]These muffins were a bit dry, but the flavor was good. I think I'll try adding some yogurt or applesauce to the batter next time.
Zion Simmons
[email protected]I'm not a big fan of cranberries, but I still enjoyed these muffins. The orange flavor was very strong, and the muffins were moist and fluffy.
Rao REHAN
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar.
Kalo jadu
[email protected]I've made these muffins several times now, and they're always a hit. They're moist, flavorful, and not too sweet. I love that they're also diabetic-friendly.
Calvin Casteal
[email protected]These muffins were very easy to make, and they turned out great! I used fresh cranberries and oranges, and the muffins were so moist and flavorful.
Wilfred Lamptey
[email protected]I'm not a fan of orange, but I still enjoyed these muffins. The cranberry flavor was very strong, and the muffins were moist and fluffy.
ISAAC KIRONJO
[email protected]These muffins were a bit too dense for my taste, but they were still good. I think I'll try using a different type of flour next time.
zeshanahmed dilshadmalik
[email protected]I made these muffins with gluten-free flour, and they turned out great! They were moist and flavorful, and they didn't crumble apart.
Amrit Tiwari
[email protected]These muffins were a bit dry, but the flavor was good. I think I'll try adding some yogurt or applesauce to the batter next time.
Bhola Lama
[email protected]I'm not a big fan of cranberries, but I still enjoyed these muffins. The orange flavor was very strong, and the muffins were moist and fluffy.
sergio orduz
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar.
Malik Roman
[email protected]I've made these muffins several times now, and they're always a hit. They're moist, flavorful, and not too sweet. I love that they're also diabetic-friendly.
Oliver Coleman
[email protected]These muffins were easy to make and turned out great! I used fresh cranberries and oranges, and the muffins were so moist and flavorful.
JESSIE SMITH
[email protected]I made these muffins for my diabetic mother, and she loved them! They were a great way to give her a sweet treat without spiking her blood sugar.
Gert Laubscher
[email protected]These muffins were so moist and flavorful! I loved the combination of orange and cranberry, and the muffins were not too sweet. I will definitely be making these again.