Tuesday, September 8, 2009
Cranberry Nut Muffins
1 1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 eggs, beaten
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup pecans or walnuts, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flours, sugars, baking soda, cinnamon, nutmeg and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and nuts. Spoon into muffin cups, 2/3 full.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.