APPLESAUCE AND CRANBERRY MUFFINS

It has been awhile since I have made muffins.  I came across this recipe in a Moosewood Restaurant cookbook.  These muffins have just a hint of sweetness.  This recipe is low fat and unsweetened applesauce is used as a substitute for additional fat and sugar.  I used dry sweetened cranberries which also provides some sugar.  I used whole wheat flour instead of white flour to increase the fiber content.   The DH likes these muffins so they are a keeper.

APPLESAUCE AND CRANBERRY MUFFINS

INGREDIENTS:

2 cups of flour

1 tbsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 egg, beaten

½ cup milk or soy milk or almond milk

2 tbsp oil such as olive oil

1/3 cup brown sugar

¾ cup unsweetened applesauce

½ cup cranberries

DIRECTIONS:

Preheat the oven to 375 degrees F.   Prepare the muffin tins with paper liners, cooking spray or a light coating of oil. 

In a large bowl mix the flour, baking powder, salt, cinnamon and nutmeg. 

In another bowl, beat the egg and then add the milk, oil, brown sugar, applesauce and cranberries.   

Fold the wet ingredients into the dry ingredients and mix until combined.  Spoon the batter into the muffin tins and bake for 20 to 25 minutes.  Makes 12 muffins.

Adapted from the Moosewood Restaurant Low Fat Favorites.