Moist Applesauce Cranberry Muffins

By: Gail Metcalf


2 cups all-purpose flour
cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
teaspoon salt
1 egg (lightly beaten)
1/3 cup vegetable oil
1 cup unsweetened applesauce
1 cup fresh or frozen cranberries, chopped into smaller pieces
cup pecans chopped


Preheat oven to 350F. 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 cranberries and scoop mixture into muffin cups until 2/3 full.

Bake at 350F for approximately 30 minutes. Cool for 5 minutes before removing from pan.

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