MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Cranberry-Orange Muffins
  Categories: Quickbreads, Diabetic, Breads/bm
       Yield: 12 servings
     3/4 c  Natural bran                    1 1/3 c  Cranberry sauce
     3/4 c  Flour                               1    Egg, lightly beaten
 	1/2 c  Sugar (Diabetic try 1/4 cup)	 1/3 c	Soured milk (1/2 tb lemon
   1 1/2 ts Cinnamon                          1/4 c  Vegetable oil
       1 ts Baking powder                       1 ts Grated orange rind
       1 ts Baking soda                    
   You may use commercial or home made cranberry sauce but not
   artifically sweetened sauce (muffins will not rise.) .  Original
   recipe in The Lighthearted Cookbook by Anne Lindsay published in 1988
   in Canada used whole-wheat flour, and 1/2 cup buttermilk or low-fat
   plain yogurt rather than sour milk.
   1/12 original recipe - 156 calories, 1 starch, 1 fat, 1 fruit choice 5
   grams fat, 2 grams protein, 27 grams carbohydrate, 23 mg cholesterol,
   126 mg sodium   NOTE:  listed ingredients & variations would be
   slightly different.
   Preheat oven to 400 F and spray at least 12 muffin cups lined with
   paper baking cups.  Low-fat muffins tend to stick even to non-stick
   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. Set aside.
   Combine dry ingredients in a bowl.
   Add remaining ingredients of your choice and stir until they are just
   combined.  Bake about 20 minutes or until lightly browned and firm to
   the touch.  Adjust time if muffins are made smaller.
   VARIATIONS, substitute for cranberry: Banana-Date - use 1 cup mashed
   banana and 1/2 cup dates or raisins. If 2 bananas are not quite 1 cup,
   concentrated orange juice or orange/pineapple may be added. (Tested
   Jan 94 by Elizabeth Rodier, family member ate 2 warm ones.)
   Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely
   chop an unpeeled apple in a food processor.
   Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.
   May be made as 16-18 small muffins or 9 inch square cake cut in the
   desired number of pieces.  For a diabetic meal plan, reduce the
   amount of sugar to 1/4 cup or 1 tsp. per serving (recommended
   guideline of American Diabetes Assoc.)
   This recipe is typical of healthy heart recipes with reduced sodium,
   cholesterol and fat but more sugar than a typical diabetic recipe.