Best 5 Orange Cranberry Muffins For Diabetics Recipes
Are you looking for a delicious yet healthy muffin recipe tailored for individuals with diabetes? If so, look no further! We present to you a culinary adventure that combines the vibrant flavors of oranges and cranberries with carefully selected ingredients to create the perfect "Orange Cranberry Muffins for Diabetics". In this comprehensive guide, we'll take you through a step-by-step process of crafting these delectable muffins, ensuring they align with your dietary needs while tantalizing your taste buds. So, let's embark on a delightful journey into the world of baking as we explore the art of creating these delectable treats that cater to your diabetic dietary preferences.
Here are our top 5 tried and tested recipes!
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
JUMBO ORANGE-CRANBERRY MUFFINS
These orange-cranberry muffins provide a tangy twist on an old favorite.
Provided by canesmojo
Time 45m
Yield 12
Number Of Ingredients 10
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
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
CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)
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
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
CRANBERRY ORANGE MUFFINS (+ EASY RECIPE)
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Line the muffin tin with liners or grease it with baking spray or butter.
- Sift together the flour, sugar, baking powder, and salt. In a 1-cup measuring cup, pour the vegetable oil, egg, and enough milk to fill the cup. Whisk it in a bowl until well-combined.
- Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Gently mix in the orange zest, orange juice, and cranberries.
- Fill the muffin cups 3/4 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when pressed.
- Let the muffins cool in the pan for 5 minutes. Remove them from pan and let them cool completely on a wire rack. Serve and enjoy.
Nutrition Facts : Calories 429 cal
Tips for Making Orange Cranberry Muffins for Diabetics
- Use fresh, ripe oranges. The fresher the oranges, the more flavorful the muffins will be. Look for oranges that are heavy for their size and have bright, smooth skin.
- Grate the orange zest. The zest is the flavorful outer layer of the orange peel. Grating it will release the oils and add a burst of flavor to the muffins.
- Use unsweetened cranberry sauce. Sweetened cranberry sauce will add unnecessary sugar to the muffins. Look for unsweetened cranberry sauce in the grocery store, or make your own by simmering cranberries with a little water and stevia.
- Use whole wheat flour. Whole wheat flour is a more nutritious choice than white flour. It is higher in fiber, which can help to slow down the absorption of sugar into the bloodstream.
- Use a sugar substitute. Instead of granulated sugar, use a sugar substitute like stevia or erythritol. These sweeteners are low in calories and carbohydrates, and they won't raise your blood sugar levels.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
Conclusion
These orange cranberry muffins are a delicious and healthy way to start your day. They are made with fresh oranges, unsweetened cranberry sauce, whole wheat flour, and a sugar substitute. They are also low in carbohydrates and calories, making them a good choice for people with diabetes. So, next time you're looking for a healthy and satisfying breakfast or snack, give these orange cranberry muffins a try!
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