Diabetes Recipes

Cran-Orange Oat Muffins

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Cran-Orange Oat Muffins

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Nutrition Facts

Makes: 12 Serving(s)

Amount Per Serving

Calories: 200

Total Fat: 4g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 110mg

Total Carbohyrdates: 39g

Dietary Fiber: 2g

Sugars: 21g

Protein: 4g

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Make this for: Breakfast

Category: Breads & Muffins

This Recipe Makes: 12 Serving(s)


Dried ground orange rind with whole cranberry sauce, orange or tangerine juice, apple juice, all fruit marmalade and thin rolled oats make up these tasty oat muffins packed with nutrients. (NOTE: used low sodium baking powder, lite salt and orange juice concentrate)

What you'll need

  • 1 1/4 cup unbleached flour
  • 1 1/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. lite (or regular) salt
  • 2 tbsp. dried ground orange rind
  • 2/3 cup fruit-sweetened whole cranberry sauce
  • 1/4 cup orange or tangerine juice concentrate
  • 3/4 cup apple juice concentrate
  • 1/3 cup all fruit orange marmalade
  • 2 med egg whites
  • 2 3/4 tbsp. olive or safflower oil
  • 1/4 cup water
  • 1 1/2 cup thin-rolled (quick) oats


  • Step 1
    Preheat oven to 350-degrees.
  • Step 2
    Sift together flour, baking powder, baking soda, and salt. Stir in orange rind, and set aside. In a separate bowl, lightly beat egg whites, and stir in all liquid ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
  • Step 3
    Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.

Diabetic Exchanges

  • Starch: 1 1/2
  • Fat: 1/2
  • Carbohydrate: 1