I found this recipe for cranberry muffins on Allrecipes.com and we made them today (I'm trying to use up some frozen cranberries). They are delicious!! The kids really love them too - Annika has quite a taste for sour or tart things! Next time I won't put pecans in the whole batch so that Annika can take them to school for snack. I made a few changes to the original recipe (some of my own, and some as recommended by the reviews), so I wanted to write out my recipe so I remember it for next time (and so you can enjoy them too!).
Makes 12 muffins
1 cup unsweetened applesauce
1/3 cup vegetable oil
1 egg, beaten
1 tsp vanilla
2 cups all-purpose flour (I did 1 1/2 cup white flour and 1/2 cup whole wheat flour)
1/2 cup white sugar
1/2 cup brown sugar (or slightly less)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Ground chia seeds (I don't measure too carefully- just throw a spoonful or two in)
1 cup fresh or frozen cranberries, chopped
1/2 cup pecans, 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, egg and vanilla. In a large bowl, combine flour, sugar, brown sugar, baking soda, baking powder, cinnamon, salt and chia. 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.
- Bake in the preheated oven for 25 to 30 minutes (about 18 minutes for mini muffins), or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.