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Cranberry Applesauce Muffins

Cranberry Applesauce Muffins

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MISS ALIX

I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
  3. 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.
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Reviews

JENSJON
130
3/26/2006

I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 applesauce....plus additional 1/2 tsp nutmeg, cinnamon, and baking powder.

LML3
100
2/27/2006

Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Baked about 20 mins. They are great! Very moist, nice light texture. I might add more cinnamon next time.

CHINNILASS
39
12/31/2003

I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations.