Cranberry Applesauce Muffins Recipes

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

Steps:

• In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
• In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture and dried cranberries.
• Stir until just moist.
• Fill muffin cups 2/3 full, adding a tsp of cranberry sauce in the middle of each cup.
• Bake for 16-18 minutes.

Steps:

• Preheat oven to 350F and lightly grease the muffin tin. In a large bowl mix together the flour, sugar, baking soda, salt and cinnamon. In a separate bowl mix the eggs, applesauce and oil. Add the applesauce mixture to the dry ingredients and mix together gently (do not over mix). Gently fold in the cranberries and scoop mixture into muffin cups until 2/3 full. Bake for approximately 30 minutes. Cool for 5 minutes before removing from pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine applesauce, oil, orange juice, egg, and vanilla extract in a large bowl; mix well.
• Combine whole wheat flour, all-purpose flour, oats, brown sugar, white sugar, cinnamon, baking soda, and salt in another bowl. Add dry mix to wet mix, stirring just until moistened. Gently fold in cranberries; do not overmix. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are light golden brown, 15 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.