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Fruit sweet and sugar free - cranapple walnut muffins

Yield: 12 servings
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1/2 c Walnuts; 1 1/2 c Cranberries; frozen fresh      1 c Apples; peeled diced ------------------------------WET INGREDIENTS------------------------------
1/2 c Oil; 1 ts Vanilla extract;      14 tb Fruit sweetener; 1/3 c Unsweetened applesauce;
2 Eggs; ------------------------------DRY INGREDIENTS------------------------------      2 3/4 c Unbleached white flour; 1 ts Cinnamon;
1 ts Baking powder; 1/2 ts Nutmet;      1 ts Baking soda; 1/2 ts Salt;

Preheat the oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin. Toast the walnuts in the oven for 7-10 minutes stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor. Wash and sort the cranberries. Then coarsely chop them in a food processor using the pulsing action. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed stir in the diced apples coarsely chopped cranberries and toasted walnuts. Do not over mix. The batter should remain lumpy. Use a rounded #12 scoop (1/2 cup) to place the batter into the regular-size muffin tins. Use a #24 scoop (2-3 tablespoons) for the mini muffins. Bake either size muffins on the middle shelf in the preheated oven. Bake the regular sized muffins for 25-30 minutes and the mini muffins for 15-20 minutes. Turn the muffin pans once to allow for even browing. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More