Cranapple Walnut Muffins

Cranapple Walnut Muffins

Serves: 12
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cranapple Walnut Muffins, you'll need:
  • FRUIT AND NUTS
  • 1/2 cup walnuts
  • 1 cup apples peeled diced
  • 1
  • 1/2 cup cranberries frozen fresh WET INGREDIENTS
  • 1/2 cup oil
  • 14 tbsp fruit sweetener
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened applesauce DRY INGREDIENTS
  • 2
  • 3/4 cup unbleached white flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmet
  • 1/2 tsp salt

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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