Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | cup | flour unbleached White, all-purpose | 1/2 | cup | whole wheat pastry flour | 1 | cup | Quaker quick cooking | 1 | teaspoon | baking soda | 1 1/2 | teaspoons | cinnamon, ground | 1/4 | teaspoon | nutmeg, ground | 1/4 | teaspoon | cloves, ground | 1 | cup | 1-15 oz. jar applesauce (unsweetened) | 1/3 | cup | oil, canola | 1 | teaspoon | vanilla extract | 1 | egg | (Large) Free Roaming Organic Brown Eggs | 1/2 | cup, whole | cranberries, dried | 1/2 | cup, chopped | walnut pieces |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Preheat oven to 375 F | 2 | In a bowl, mix all dry ingredients (flours, oats, baking soda, and spices) | 3 | In another bowl, whisk wet ingredients: (applesauce, oil, vanilla, and egg) | 4 | Add wet ingredients to dry and mix till just combined. | 5 | Gently fold in cranberries and walnuts | 6 | Drop with a scoop or teaspoon into prepared muffin tins | 7 | Bake for 10-12 minutes. | 8 | Allow to cool in pan for a few minutes and transfer to cooling rack until completely cooled |
|