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Cranberry-Nut Muffins
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Bon Appétit | August 1997
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yield: Makes 12
67% would make it again
In this recipe, applesauce is used instead of butter to cut back on the fat.
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2½ forks
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2 large eggs
1/2 cup sugar
1/2 cup sweetened applesauce
1/2 cup sour cream
1 teaspoon (packed) grated orange peel
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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at a glance
main ingredients
Orange, Egg, Walnut,
Cranberry, Apple,
Sour Cream
type
Bread
dietary c onsiderations
Vegetarian
1 cup dried cranberries
Pizza
Burgers
1/4 cup chopped walnuts
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Preheat oven to 375°F. Line 12 muffin cups with foil muffin liners. Using electric mixer,
beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce,
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sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking
soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners.
Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.
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