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    You are in: Home / Recipes / Orange-Cranberry Muffins for Diabetics Recipe
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    Orange-Cranberry Muffins for Diabetics

    Average Rating:

    6 Total Reviews

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    • on November 13, 2006

      I made these for a diabetic friend and used all splenda. The texture was great and the flavor was very good--though (of course) the muffins had an aftertaste from the Splenda. (I also made a full sugar batch for myself which were great!) Thank you!

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    • on September 25, 2006

      Autumn 2006 PAC: Mikekey...the ladies at my baby shower yesterday thought I was the greatest thing in the world. Many of them are diabetic and couldn't have cake. Knowing this ahead of time, I made this muffin recipe for them. Instead of making 12, I used my mini muffin tin and cut back on the cooking time. The freshness of the cranberry combined with the OJ was great. Not too sweet, not too tart. I'm making another batch this afternoon for my dad and my grandmother who are both diabetic. THANK YOU SO MUCH FOR SHARING THIS RECIPE. I'll be making these for years to come.

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    • on May 26, 2011

      These muffins have a really good taste. I used frozen cranberries and didn't chop. I used tropicana orange juice. And instead of egg beaters, I used 2 eggs which gave me 1/2 cup. Thanks Mikekey :) Made for Photo tag game

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    • on September 30, 2007

      Made for PAC 2007. Made a few changes - didn't use Splenda but sugar and used a whole egg instead of egg beaters. Also, I thought I had orange juice concentrate... but I didn't - so used lemonade concentrate instead. The mixture was very thick, so added more concentrate! The muffins came out very dense (probably because of all of my changes!) but were very very tasty!! Thanks mikekey - will make this again with the right ingredients next time!! ;)

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    • on December 11, 2006

      These were so good. A wee bit smallish but so tender and full of good flavor from the orange juice accented with a nice tang from the fresh cranberries. There was also no Splenda taste - always a bonus. I used egg whites instead of egg beaters out of availability. Cut the fat further by replacing half the oil with skim buttermilk. Can't wait to bring these in the office to share with a diabetic co-worker. Thanks.

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    • on December 03, 2006

      I have to review these as Orange Walnut muffins because the local market didn't have any cranberries, fresh or frozen, *shock*. All they had was canned cranberry sauce so I used chopped walnuts and I must say that I loved the result! I used a 1/2 cup of Splenda and 1/8 cup of Splenda Brown Sugar Blend. They came out looking just like Mikekeys' pic without the pink spots. I'm sorry for not being able to review it as written but on the other hand isn't it nice to know that they will adapt?

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    Nutritional Facts for Orange-Cranberry Muffins for Diabetics

    Serving Size: 1 (39 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 126.7
     
    Calories from Fat 42
    33%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 61.2 mg
    2%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 6.7 g
    27%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    Splenda granular

    Egg Beaters egg substitute

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