Showing You How To Give Up Sodium Without Giving Up Your Life
Leftover Cranberry Muffins
If you are like us and always have cranberry sauce left over, this might work as well for you as it does for us.
1 c Quick Cooking Oats
3/4 c Skim Milk
1 1/2 c Whole Wheat Pastry Flour
1 T Sodium Free Baking Powder
1/4 c Sugar
1 c Whole Berry Cranberry Sauce
1/4 c Egg Substitute,Or 2 Egg Whites
1 t Vanilla
1/4 c Walnut Oil,Chopped
Combine oats and milk and set aside for 15 minutes. Combine flour, baking powder and sugar and stir to mix well. Add the oat mixture and the remaining ingredients, stirring until just moistened. Coat muffin pan with non-stick cooking spray and fill 3/4 full with batter. Bake at 350 for 18 minutes or until done.
Yield: 12 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 12 Amount Per Serving |
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| Calories | 181 |
| Calories from Fat | 49 |
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| % Daily Values * | |
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Total Fat 5 gr Saturated Fat 1 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 2 gr Cholesterol 0 mg Sodium 27 mg Potassium 262 mg Carbohydrates 30 gr Dietary Fiber 2.7gr Protein 4 gr |
8% 5% 0% 1% 7% 10% 11% |
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Vitamin A Vitamin C Calcium Iron |
1% 1% 9% 6% |
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* Percent Daily Values are based on a 2000 calorie diet |
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