Cranberry Muffins<R T>

* Exported from MasterCook *

Cranberry Muffins <R T>

Recipe By : Quick & Healthy, Winter, 1996
Serving Size : 12 Preparation Time :0:00
Categories : Bread/Muffins/Rolls Eat-Lf Mailing List
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Unsweetened Applesauce
3/4 C Nonfat Dry Milk Powder -- Reconstituted, *Note
1 Egg Beaters® 99% Egg Substitute -- **Note
1/2 Tsp Canola Oil -- ***Note
2 C Flour -- Unbleached
1/2 C Sugar
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Ground Cinnamon
1/2 C Cranberries -- Coarsely Chopped

*NOTE: Original recipe used skim milk.
**NOTE: Original recipe used 1 whole egg.
***NOTE: Original recipe used 3 T canola oil.

Coat 12 muffin cups with nonstick spray.
Combine applesauce, milk, egg and oil.
Whisk together flour, sugar, baking powder, baking soda and cinnamon.
Gently mix in cranberries. Stir into applesauce mixture, and mix until just
combined.
Divide batter among muffin cups. Bake at 400 deg F until a toothpick comes
out clean, about 20 minutes.
Remove muffins from pan and place on a wire rack to cool.

These are pretty good.

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com

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NOTES : Cal 140.4
Fat 0.5g
Carbs 29.9g
Fiber 0.5g
Pro 4.3g
Sod 151mg
CFF 2.9%