Wild Cranberry Orange Muffins

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1 muffin
Calories	160
Calories from Fat	35
Total Fat	4 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	100 mg
Total Carbohydrate	29 g
Dietary Fiber	2 g
Sugars	12 g
Proteins	4 g
Vitamin A	2% DV
Vitamin C	10% DV
Calcium	4% DV
Iron	8% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	12
Preparation Time	40 minutes

Cups of Fruits and Vegetables Per Person: 0.9

Ingredients and Preparation

Ingredients	Measures
All-purpose flour	2 cups
Sugar	½ cup
Baking powder	2 teaspoons
Salt	½ teaspoon
Cranberries, drained	1 cup
Freshly grated orange peel	2 tablespoons
Pecans or walnuts, chopped	½ cup
Egg substitute	½ cup
Orange juice	½ cup
Vegetable oil	½ cup

Directions
Mix cranberries and orange peel and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a small bowl, combine egg substitute, orange juice, and oil.
Add all at once to the flour mixture. Fold in cranberries and nuts.
Spoon batter into greased or paper-lined muffin cups.
Fill muffins cups about 2/3 full. Bake in a preheated 375ºF oven for 25 minutes or until done.

Diabetic Exchange
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Great Lakes International Trading, Inc.

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