Cranberry Walnut Muffins
Cranberry Walnut Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 102 calories, 2g of protein, and 4g of fat. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 18 foodies and cooks. It is brought to you by My San Francisco Kitchen. It works best as a morn meal, and is done in about 35 minutes. A mixture of unsweetened apple sauce, flour, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 14%, this dish is rather bad. Try Cranberry Walnut Muffins, Cranberry Walnut Muffins, and Cranberry Walnut Muffins for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¼ cup unsweetened apple sauce
½ tbsp baking powder
¼ tsp baking soda
¾ cup fresh cranberries, chopped
1 egg
1½ cups all-purpose flour
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
4 tbsp unsalted butter, melted
Equipment:
mixing bowl
whisk
wooden spoon
muffin tray
oven
toothpicks
wire rack
Cooking instruction summary:
Whisk together flour, baking powder, baking soda, sugars, salt, and spices in a large mixing bowl.Add milk, egg, apple sauce, and melted butter and stir with a wooden spoon until well combined.Stir in walnuts and chopped fresh cranberries until just combined. Preheat oven to 375 degrees F.Spoon muffin batter into baking cups lining a muffin pan until they are about ¾ filled. Bake for 20 minutes, or until a toothpick comes out clean and the tops are turning slightly golden brown. Cool on a wire rack for 30 minutes before serving (to minimize sticking to the paper liners).
Step by step:
1. Whisk together flour, baking powder, baking soda, sugars, salt, and spices in a large mixing bowl.
2. Add milk, egg, apple sauce, and melted butter and stir with a wooden spoon until well combined.Stir in walnuts and chopped fresh cranberries until just combined. Preheat oven to 375 degrees F.Spoon muffin batter into baking cups lining a muffin pan until they are about ¾ filled.
3. Bake for 20 minutes, or until a toothpick comes out clean and the tops are turning slightly golden brown. Cool on a wire rack for 30 minutes before serving (to minimize sticking to the paper liners).
Nutrition Information:
covered percent of daily need
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