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1 c unsweetened applesauce
1/3 c vegetable oil
1 eggs, beaten
2 c all-purpose flour
1/2 c white sugar
1 t baking soda
1 t ground cinnamon
1/2 t salt
1 c fresh or frozen cranberries, chopped
1/2 c pecans, chopped
Preheat oven to 350 degrees F. Grease and flour a muffin pan, or
use paper liners. In a small bowl, mix together applesauce, oil
and egg.
In a large bowl, combine flour, sugar, baking soda,
cinnamon and salt. Make a well in the center, and pour in egg
mixture. Stir until just moistened. Fold in cranberries and
pecans. Spoon into muffin cups, 2/3 full.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
1/3 c vegetable oil
1 eggs, beaten
2 c all-purpose flour
1/2 c white sugar
1 t baking soda
1 t ground cinnamon
1/2 t salt
1 c fresh or frozen cranberries, chopped
1/2 c pecans, chopped
Preheat oven to 350 degrees F. Grease and flour a muffin pan, or
use paper liners. In a small bowl, mix together applesauce, oil
and egg.
In a large bowl, combine flour, sugar, baking soda,
cinnamon and salt. Make a well in the center, and pour in egg
mixture. Stir until just moistened. Fold in cranberries and
pecans. Spoon into muffin cups, 2/3 full.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
