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1
You may use commercial or home made cranberry sauce but not artifically sweetened sauce (muffins will not rise).
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2
Preheat oven to 400F (200C) and spray at least 12 muffin cups lined with paper baking cups.
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3
Low-fat muffins tend to stick even to non-stick pans.
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4
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.
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Set aside.
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6
Combine dry ingredients in a bowl.
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Add remaining ingredients of your choice and stir until they are just combined.
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Bake about 20 minutes or until lightly browned and firm to the touch.
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9
Adjust time if muffins are made smaller.
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10
VARIATIONS, substitute for cranberry:
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11
Banana-Date - use 1 cup mashed banana and 1/2 cup dates or raisins.
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12
If 2 bananas are not quite 1 cup, concentrated orange juice or orange/pineapple may be added.
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13
Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely chop an unpeeled apple in a food processor.
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Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.
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15
May be made as 16 to 18 small muffins or 9 inch square cake cut in the desired number of pieces.
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16
For a diabetic meal plan, reduce the amount of sugar to 1/4 cup or 1 teaspoon per serving (recommended guideline of American Diabetes Assoc.)
