Time 45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking 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 center comes out clean. Cool in pan for 2 minutes before removing.
Time 30m Yield 9 muffins. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners. Sift together flour, salt and baking powder. Set aside. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest. Add flour mixture and stir just until mixed. Fold in cranberries. Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Time 30m Yield 18 muffins Number Of Ingredients 12 Steps:
In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch.
Time 40m Yield 18 muffins Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Toss cranberries with 1/4 cup of sugar, ginger and cinnamon in a bowl; set aside. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Mix in coconut oil. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in coconut, orange zest and cranberries. Do not over mix. Fill paper-lined muffin tins two thirds full. Bake for 20 to 25 minutes.
Time 35m Yield 2 dozen. Number Of Ingredients 11 Steps:
In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.
