Ingredients:
1-3/4 cups all-purpose flour
2/3 cup sugar*
1-1/2 tsp baking powder
1/2 tsp baking soda
3 Tbsp cocoa
1 Tbsp instant coffee
1/2 tsp cinnamon
3/4 tsp salt
3/4 cup lowfat (1%) milk
1 egg
6 Tbsp vegetable oil
1-1/4 cups fresh or frozen cranberries
1 (6-ounce) package Craisins¢ç Sweetened Dried Cranberries
*Note: Some recipes may incorporate small amounts of refined sugar per serving. In 1994, the American Diabetes Association Committee On Nutrition issued dietary guidelines that allowed people with diabetes to consume sugar in moderation as part of a balanced daily meal plan. Recipes with refined sugar may not be suitable for all people with diabetes. Check with your physician and/or registered dietitian or nutritionist on how to incorporate these recipes into your daily meal plan.
Instructions:
Preheat oven to 375 F. Grease or spray a 12-cup muffin tin.
Combine dry ingredients in a medium mixing bowl. Combine liquid ingredients in a separate mixing bowl. Make a well in the dry ingredients and add liquid ingredients to dry, mixing just until dry ingredients are moist. Stir in cranberries.
Fill each muffin cup 2/3 of the way full with batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Information:
Nutritional Information (per one muffin serving): 189 Cal; 8 g Total Fat (<1 g Sat Fat); 27 g Carb; 18 mg Cholesterol; 264 mg Sodium; 79 mg Potassium; 3 g Protein; 1 g Dietary Fiber; 11 g Sugars.
Dietary Exchanges: 1 Starch; 1 Fruit; 2 Fat.
