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The Healthy Family Mealtime Makeover, Issue #005 -- Discovering Cranberries!
November 17, 2005


Welcome! Learn How to Combine Healthy Recipes with Family Fun!


Have you ever had to figure out what to do with a crate full of fresh cranberries from Wisconsin?

I recently found myself in this situation and was happy to discover a tasty muffin recipe that is perfect for the upcoming Thanksgiving season.

And for all you fans out there who like to bake in the oven and not the microwave, this recipe is for you!

Try the easy recipe below:

RECIPE OF THE WEEK

CRANBERRY OAT MUFFINS

This festive looking muffin has little bursts of tangy flavor from the orange pieces and cranberries which combines well with the sweet nutty flavor of oatmeal.

Prep time: 15 minutes

Serves: 12 muffins

1 cup quick cooking rolled oats

1 cup all-purpose flour

1 TBSP baking powder

1/2 teaspoon baking soda

2/3 cup brown sugar

1 orange (grated rind)

1/2 cup fresh or frozen cranberries, halved

1/3 cup low-fat milk

1 egg, beaten

1/4 cup canola oil

1/4 cup + 2 TBSP sour cream,light

1/4 cup orange juice, fresh or frozen

Combine oats, flour, baking powder, baking soda, brown sugar, orange rind, and cranberries in a bowl.

Mix ingredients well. In a separate bowl, combine milk, egg, oil, sour cream, and juice of the orange. Mix together well.

Add the wet ingredients to the dry and mix until just moistened. About 15-20 strokes. Fill muffin cups 2/3 to 3/4 full.

Bake at 375 degrees F for about 20-25 minutes or until muffins are a golden color.

Source: Tailoring Your Tastes Cookbook


Cranberry Food Focus

The cranberry is juicy and has a tart taste. It belongs to a large family of fruit that includes the blueberry and the bilberry.

Cranberries grow on bushes and in the fall they are harvested by the berries floating to the surface of a flooded field, known as a cranberry bog.

When buying, choose cranberries that are firm and colorful. They should be kept in the refrigerator, as they will spoil when left at room temperature. Cranberries also freeze well and do not need to be thawed before cooking.

Because of their high acidity, these berries are rarely eaten raw.

Cranberries are a source of vitamin C, potassium, and citric acid. Known for their use in the treatment of urinary-tract infections, cranberries are also said to be good for blood circulation, the complexion, and the digestive system.


What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2005

Source:

www.montanadieteticassociation.org/promo.html



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Thanks for reading and have a great week!

Kindy --Your Family Dietitian


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