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1 tsp Clabber Girl Baking Soda
1/2 cup chopped pecans
1/2 tsp Clabber Girl Baking Powder
2 tbsp flax seed
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1 cup all-purpose flour
1/3 cup vegetable oil
1 cup whole wheat pastry flour
1 cup applesauce
1/2 cup granulated sugar
1 cup fresh dried cranberries, plumped in 1 cup hot water. (Drain before using in recipe)
Preheat oven to 350 F. Lightly spray a muffin tin with nonstick cooking spray; set aside. In a large bowl combine flour, sugar, baking soda, Clabber Girl Baking Powder, salt and cinnamon. Stir well and set aside. In a separate bowl, whisk together the egg, applesauce and oil. Add to the dry ingredients and mix together gently (do not over mix). Gently fold in cranberries, pecans and flax seed. Scoop mixture into muffin cups until 2/3 full. Bake at 350 F for approximately 30 minutes. Cool for 15 minutes before gently removing muffins from pan.
1 tsp Clabber Girl Baking Soda
1/2 cup chopped pecans
1/2 tsp Clabber Girl Baking Powder
2 tbsp flax seed
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1 cup all-purpose flour
1/3 cup vegetable oil
1 cup whole wheat pastry flour
1 cup applesauce
1/2 cup granulated sugar
1 cup fresh dried cranberries, plumped in 1 cup hot water. (Drain before using in recipe)
Preheat oven to 350 F. Lightly spray a muffin tin with nonstick cooking spray; set aside. In a large bowl combine flour, sugar, baking soda, Clabber Girl Baking Powder, salt and cinnamon. Stir well and set aside. In a separate bowl, whisk together the egg, applesauce and oil. Add to the dry ingredients and mix together gently (do not over mix). Gently fold in cranberries, pecans and flax seed. Scoop mixture into muffin cups until 2/3 full. Bake at 350 F for approximately 30 minutes. Cool for 15 minutes before gently removing muffins from pan.