Cranberry-Orange Muffins

• 3/4 cup bran
• 3/4 cup flour, all-purpose
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 113 cups cranberry sauce
• 1 each eggs lightly beaten
• 13 cup sour milk
• 1/4 cup vegetable oil
• 1 teaspoon orange zest grated

1. You may use commercial or home made cranberry sauce but not artifically sweetened sauce (muffins will not rise).
2. Preheat oven to 400F (200C) and spray at least 12 muffin cups lined with paper baking cups.
3. Low-fat muffins tend to stick even to non-stick pans.
4. 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.
5. Set aside.
6. Combine dry ingredients in a bowl.
7. Add remaining ingredients of your choice and stir until they are just combined.
8. Bake about 20 minutes or until lightly browned and firm to the touch.
9. Adjust time if muffins are made smaller.
10. VARIATIONS, substitute for cranberry:
11. Banana-Date - use 1 cup mashed banana and 1/2 cup dates or raisins.
12. If 2 bananas are not quite 1 cup, concentrated orange juice or orange/pineapple may be added.
13. Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely chop an unpeeled apple in a food processor.
14. Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.
15. May be made as 16 to 18 small muffins or 9 inch square cake cut in the desired number of pieces.
16. For a diabetic meal plan, reduce the amount of sugar to 1/4 cup or 1 teaspoon per serving (recommended guideline of American Diabetes Assoc.)

bran, flour, sugar, cinnamon, baking powder, baking soda, cranberry sauce, eggs, sour milk, vegetable oil, orange zest

Taken from recipeland.com/recipe/v/cranberry-orange-muffins-36123 (may not work)