We hope you enjoy these Healthy Recipes modified to be lower in fat and sugar, but with all the satisfying flavor of the originals dishes. Recipes are provided by St. Anthony dietitian Marilyn Dougherty, RD/LD except as noted. Questions or comments? Send us an email or call 405.272.5407.

Cranberry-Orange Muffin

Yield: 6 muffins

1/2 cup fresh or frozen cranberries
1/4 cup egg substitute
1/2 cup 100% pure orange juice
1 tablespoon canola oil
1 tsp orange marmalade, no added sugar
1 cup whole wheat flour
1 tsp baking powder
1 tablespoon Splenda sugar substitute

Preheat oven to 400 degrees.
Wash cranberries. Measure 1/2 cup of berries, cut each berry in half and set aside. Beat together the egg substitute, orange juice, oil and orange marmalade. Add the flour, baking powder and Splenda. Stir until all ingredients are moistened. Add the cranberries. Spoon into muffin tins sprayed with cooking spray or paper muffin liners. Bake at 400 degrees for 10- to 15 minutes or until golden brown.

Each muffin: 109 calories, 19 gm carbohydrate, 4 gm protein, 2.8 gm fat