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Ingredients
| dried sweetened cranberries: 1/2 cup |
| water: 3/4 cup (boiling) |
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| light brown sugar (packed): 3/4 cup |
| eggs: 1 |
| unsweetened applesauce: 1 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| pecans (chopped): 1 cup (toasted) |
Cranberry Pecan Muffins
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- In a medium-sized heatproof mixing bowl combine the cranberries and the boiling water; let stand for 30 minutes until cranberries have plumped up and are soft and the water has cooled down considerably.
- Meanwhile, preheat the oven to 375°F.
- In a large bowl, combine flours, baking powder and soda, salt and ginger. Set aside.
- Stir brown sugar, egg, applesauce, and oil into the cranberry mixture. Add to the dry ingredients all at once and stir just until moistened. Stir in the pecans.
- Spoon batter evenly into a prepared muffin pan (I would recommend using paper liners!). Bake for 25 minutes or until tops are firm to the touch and lightly browned.
- Let cool in the pan placed on a wire rack for 10 minutes. Remove muffins from pan and let cool on the rack completely.