Cranberry muffins

 
                          Cranberry Muffins 
 
 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