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Whole Wheat Apple-Cranberry Muffins Recipe
Course
Breakfast
Cuisine
American
Prep Time
7
minutes
minutes
Cook Time
30
minutes
minutes
Servings
12
-18
Calories
Author
Robin Gagnon
Ingredients
1 ⅓
cup
whole wheat flour
1
cup
all-purpose flour
1 ½
tsp.
kosher salt
1
tsp.
baking soda
¾
tsp.
baking powder
2
tsp.
ground cinnamon
½
tsp.
ground nutmeg
23
oz.
jar of Applesauce
2
lg. eggs
1 ½
tsp.
vanilla extract
1
cup
firmly packed light brown sugar
⅓
cup
sugar
5
oz.
of dried cranberries
Instructions
Preheat oven to 350 degrees.
Add all the dry ingredients listed above applesauce and mix.
Add remaining ingredients stir after each addition, add the cranberries last.
Pour batter into greased (or non stick sprayed) muffin tins. Fill pretty much up to the top.
Bake for 30 minutes. (larger muffins will take longer)
Let cool for a few minutes, then remove muffins.
Notes
This recipe should produce 12-18 muffins depending on the size of your tins. ( I use tart pans that make 18 small/medium size muffins)