From Eat. Drink. Savor. Repeat!
What a wonderful apple sauce for the holidays! I love the addition cinnamon and cranberries. Kids will love it on their pancakes and toast. I would love it in the parfaits that I make for Jim and I(layered vanilla yogurt, fruit, and grapenuts).
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.
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite!