Yield: 18 Servings
|3 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|½ cup||1% lowfat milk|
|3 tablespoons||Vegetable oil|
|2 teaspoons||Vanilla extract|
|1 cup||Unsweetened applesauce;chunky style; see note|
|2 cups||Chopped apples|
|1 cup||Cranberries; fresh or frozen|
|½ cup||All purpose flour|
|½ cup||Brown sugar|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground cloves|
|2 tablespoons||Melted margarine|
Preheat oven to 375. Spray muffin pans with no-stick cooking spray or use non-stick pans.
Stir flour, sugar, and baking powder together in large mixing bowl. Add next 4 ingredients and beat with electric mixer on low speed until combined (30 seconds). Beat on medium speed for 2 minutes, scraping sides of bowl frequently. Add eggs and beat 2 more minutes. Stir in chopped apples and cranberries. Spoon into muffin pans until ¾ full.
Spoon about 1 tablespoon of struesel topping over each muffin. Bake for 15-20 minutes until muffins test done.
Stuesel Topping: Blend the dry ingredients in a small bowl. Drizzle with the melted margarine and blend with pastry blender or fork.
Contacts () California
Notes: When baking muffins or cakes, substitute half the butter or oil with unsweetened applesauce or another fruit puree like prune puree. Makes about 18 muffins. Preparation and baking time: 30 minutes. [Per serving Calories 229; Fat 4g (16%cff); Cholesterol 12mg; Sodium 86mg] Recipe by: California Project LEAN Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.