Cranberry Applesauce Muffins For Diabetics

As I started on my muffin making journey, I went looking for old recipes that I grew up with.  The ones loaded with sugar and oil.  Gosh!  They really tasted good when I was a kid.  I started making them this time with an eye towards decreasing the fat.  I have to watch my cholesterol you know.  So all these recipes don’t have the fat content that we became used to.

I asked friends and family to taste test these recipes.   And guess what?  They thought the muffins tasted great!  I started getting requests for special types of muffins.  Some people I know wanted vegan muffins.  Others need to have gluten free.  I have friends who are diabetic or newly diabetic.  I remember when I first had to cut out the fat.  I became what my husband called the “food nazi”.  Life became dull.  Then I regained sanity and created a low fat vegetarian diet that we both love.

I decided to expand what I am doing with muffins to help expand what my friends can eat.  Food is such an important part of our life and is meant to be enjoyed.  So I went looking for recipes.  Here is my first one for diabetics.  My diabetic friends love it.  I have left the nutritional values on it for people to use.

Ingredients

    1-1/4 cups unsweetened applesauce
    2 tablespoons vegetable oil
    2 eggs, beaten or 1/2 cup of eggbeaters
    2 cups cake flour
    1/4 cup SPLENDA No Calorie Sweetener, Granulated(I used 7 packets)
    1 1/2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup fresh or frozen cranberries, chopped
    A dash of nutmeg

Directions

Right Out Of The Oven!

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a muffin pan, or use paper liners.

In a small bowl, mix together applesauce, oil, and eggs. In a large bowl, combine cake flour, SPLENDA Granulated Sweetener, baking soda, cinnamon, and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened, and then fold in cranberries. Spoon batter into muffin cups, 2/3 full. Sprinkle nuts over the top of batter.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.    Serves: 12

Nutritional Information (Per Serving)
Calories:                   150                              Calories from Fat:       40
Protein:                         3 g                           Sodium:                    270 mg
Cholesterol:                35 mg                        Fat:                               4 g
Saturated Fat:               0.5 g                       Dietary Fiber:                 1 g
Sugars:                          3 g                          Carbohydrates:            24 g

Enjoy!

Marcey