Categories: Muffins, Low-cal
      Yield: 12 servings
 
    3/4 c  Natural bran
    3/4 c  Flour
    1/2 c  Sugar (Diabetic try 1/4 cup)
  1 1/2 ts Cinnamon
      1 ts Baking powder
      1 ts Baking soda
  1 1/3 c  Cranberry sauce
      1    Egg, lightly beaten
    1/3 c  Soured milk (1/2 tb lemon j)
    1/4 c  Vegetable oil
      1 ts Grated orange rind
 
  You may use commercial or home made cranberry sauce but not artifically
  sweetened sauce (muffins will not rise.) .  Original recipe in The
  Lighthearted Cookbook by Anne Lindsay published in 1988 in Canada used
  whole-wheat flour, and 1/2 cup buttermilk or low-fat plain yogurt rather
  than sour milk.
  
  1/12 original recipe - 156 calories, 1 starch, 1 fat, 1 fruit choice 5
  grams fat, 2 grams protein, 27 grams carbohydrate, 23 mg cholesterol, 126
  mg sodium   NOTE:  listed ingredients & variations would be slightly
  different.
  
  Preheat oven to 400 F and spray at least 12 muffin cups lined with paper
  baking cups.  Low-fat muffins tend to stick even to non-stick pans.
  
  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.
  Set aside.
  
  Combine dry ingredients in a bowl.
  
  Add remaining ingredients of your choice and stir until they are just
  combined.  Bake about 20 minutes or until lightly browned and firm to the
  touch.  Adjust time if muffins are made smaller.
  
  VARIATIONS, substitute for cranberry: Banana-Date - use 1 cup mashed banana
  and 1/2 cup dates or raisins. If 2 bananas are not quite 1 cup,
  concentrated orange juice or orange/pineapple may be added. (Tested Jan 94
  by Elizabeth Rodier, family member ate 2 warm ones.)
  
  Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely chop an
  unpeeled apple in a food processor.
  
  Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.
  
  May be made as 16-18 small muffins or 9 inch square cake cut in the desired
  number of pieces.  For a diabetic meal plan, reduce the amount of sugar to
  1/4 cup or 1 tsp. per serving (recommended guideline of American Diabetes
  Assoc.)
  
  This recipe is typical of healthy heart recipes with reduced sodium,
  cholesterol and fat but more sugar than a typical diabetic recipe.