Pecan and Cranberry Muffins
These delicious and healthy fruit and nut muffins are made extra moist with the addition of unsweetened apple sauce. Perfect for winter days.
Ingredients
Serves: 12
- 1 cup unsweetened apple sauce
- 1/3 cup vegetable oil
- 1 egg, beaten
- 2 cups (250g) plain flour
- 1/2 cup white sugar
- 1 teaspoon bicarb soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries, chopped
- 1/2 cup pecans, chopped
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 180 degrees C. Grease and flour a muffin pan or use paper liners.
- In a small bowl, mix together apple sauce, oil and egg. In a large bowl, combine flour, sugar, bicarb soda, cinnamon and salt. Make a well in the center and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Cool in pan for 2 minutes before removing.
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Reviews and Ratings
Global Ratings:
(176)
Reviews in English (142)
I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 applesauce....plus additional 1/2 tsp nutmeg, cinnamon, and baking powder. - 26 Mar 2006 (Review from Allrecipes USA and Canada)
Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Baked about 20 mins. They are great! Very moist, nice light texture. I might add more cinnamon next time. - 27 Feb 2006 (Review from Allrecipes USA and Canada)
I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations. - 10 Jan 2003 (Review from Allrecipes USA and Canada)