What You Need:

• 1 box Marion's Gluten-Free Cookie & Muffin Baking Mix
• 1 jumbo egg or equivalent egg substitute
• 1 ½ tablespoons of low sodium baking powder
• ½ cup of unsweetened apple sauce
• ½ cup of extra light olive oil
• ¼ cup of orange juice (fresh is best if possible)
• 1 ½ cups of fresh or frozen (unsweetened) cranberries.
• ½ cup of walnuts
• Optional: 1 teaspoon of orange rind and/or 1 teaspoon of orange extract
• Optional: Add your favorite sweetener

 Directions:

• Place paper muffin liners into muffin pans or spray loaf pan with GF baking spray.
• Wash cup of cranberries and let dry a few minutes.
• Measure apple sauce, orange juice, and olive oil
• Chop ½ cup of walnuts into small pieces.
• Place Marion's Cookie and Muffin mix into a bowl. Add baking powder and mix with a whisk.
• Preheat oven to 350 degrees F.
• Add egg (or egg substitute) and olive oil. Mix first at low speed, then at high until well blended.
• Add apple sauce and orange juice. Mix first at low, then at high speed until well blended.
• Optional: Add a teaspoon of organic orange rind and/or 1 teaspoon of pure orange extract.
• Optional: Add your favorite sweetener (not included in the analysis). Marion likes to add 2 tablespoons of honey.
• Fold in nuts and cranberries. Leave about ¼ cup of cranberries in order to decorate your muffins or loaf before placing into oven.
• Pour dough into baking pan or loaf pan. Or Scoop into muffin pans.
• Bake muffins for 20-25 minutes. Bake loaf for about 45-60 minutes. (Time will be different depending on the size pan used) Loaf is done when top is firm to the touch and springs back.

Nutrition information for 1 of 12 muffins or 1/12 of the loaf bread: Calories 198, Carbohydrate 22 grams, Sugar 5 grams, Protein 2 grams, Fat 12 grams, Fiber 2 grams, Sodium 45 milligrams. Diabetes exchanges: 1 Starch, 1/2 Fruit, 2 Fats

With an Addition of 2 Tablespoons of Flax-seed:

Nutrition information for 1 of 12 muffins or 1/12 of the loaf bread: Calories 205, Carbohydrate 22 grams, Sugar 5 grams, Protein 3 grams, Fat 13 grams, Fiber 2.4 grams, Sodium 45 milligrams. Diabetes exchanges: 1 Starch, 1/2 Fruit, 2 Fats

To Prepare Vegan

• Replace 1 jumbo egg with 2 teaspoons of Chia/Salba seeds which you may grind in a coffee grinder. Mix the ¼ cup of orange juice with the Chia seeds. Let gel for 15-20 minutes. Do not add an additional ¼ cup of water as per (see general baking tips).
• Since our vegan version will be a bit moister, add a few extra minutes for baking until your cranberry walnut bread is golden to dark brown. Test with a toothpick. When the toothpick comes out clean, bake for a few extra minutes but do not burn. 

Nutritional information and diabetes exchanges for 1 of 12 muffins: Calories 194, Carbohydrate 22 grams, Sugar 5 grams, Protein 2 grams, Fat 12 grams, Fiber 2 grams, Sodium 38 milligrams. Diabetes exchanges: 1 1/2 Carbohydrates, 2 Fats

Nutritional information and diabetes exchanges when adding 2 tablespoons ground flaxseed for 1 of 12 muffins: Calories 200, Carbohydrate 22 grams, Sugar 5 grams, Protein 2 grams, Fat 12 grams, Fiber 3 grams, Sodium 38 milligrams. Diabetes exchanges: 1 1/2 Carbohydrates, 2 Fats

Optional: If you enjoy your cranberry walnut bread moist, use the above suggested ½ cup of olive oil. If you prefer it a bit drier and crunchy, you may use 100 mil olive oil/7 tablespoons instead of the 1/2 cup.

Nutritional information and diabetes exchanges for 1 of 12 medium size muffins: Calories 183, Carbohydrate 22 grams, Sugar 5 grams, Protein 2 grams, Fat 11 grams, Fiber 2.2 grams, Sodium 38 milligrams, Diabetes exchanges: 1 1/2 Carbohydrates, 2 Fats

Nutritional information and diabetes exchanges when adding 2 tablespoons ground flaxseeds for 1 of 12 medium size muffins: Calories 190, Carbohydrate 22 grams, Sugar 5 grams, Protein 2 grams, Fat 11 grams, Fiber 3 grams, Sodium 38 milligrams Diabetes exchanges: 1 1/2 Carbohydrates, 2 Fats