Ingredients for Cranberry Sauce Muffins
- Flour
- Whole Wheat Flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup cranberry sauce
- Skim Milk
- 1/4 cup applesauce
- 1 large egg
- Topping Mix
- Margarine
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How to Make Cranberry Sauce Muffins
- Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- In a small bowl, combine the crumble topping ingredients (1/2 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans or walnuts, 2 tablespoons cold butter, cut into small pieces). Mix with your fingertips until crumbly.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a medium bowl, whisk together 1 cup milk, 1/4 cup applesauce, 1 cup cranberry sauce, and 1 large egg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about three-quarters full.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
100g
Fat
2g
Carbs
16g
