Fruit sweet and sugar free - cranapple walnut muffins

Yield: 12 servings

Measure Ingredient
½ cup Walnuts
1½ cup Fresh or frozen
½ cup Oil
14 tablespoons Fruit sweetener
2 \N Eggs
2¾ cup Unbleached white flour
1 teaspoon Baking powder
1 teaspoon Baking soda
\N \N Cranberries
1 cup Peeled and diced apples
1 teaspoon Vanilla extract
⅓ cup Unsweetened applesauce
1 teaspoon Cinnamon
½ teaspoon Nutmet
½ teaspoon Salt




Preheat the oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor.

Wash and sort the cranberries. Then coarsely chop them in a food processor using the pulsing action. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, stir in the diced apples, coarsely chopped cranberries and toasted walnuts. Do not over mix. The batter should remain lumpy. Use a rounded #12 scoop (½ cup) to place the batter into the regular-size muffin tins. Use a #24 scoop (2-3 tablespoons) for the mini muffins. Bake either size muffins on the middle shelf in the preheated oven. Bake the regular sized muffins for 25-30 minutes, and the mini muffins for 15-20 minutes. Turn the muffin pans once to allow for even browing. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely. Submitted By JANE KNOX On 10-01-94

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