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| 1 1/2 | cups | flour, unbleached all-purpose | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | cinnamon | |
| 1/4 | teaspoon | salt | |
| 2 | each | egg whites | whipped |
| 3/4 | cup | brown sugar | packed |
| 1/4 | cup | applesauce | |
| 1 | teaspoon | vanilla extract | |
| 3/4 | cup | apples | peeled, chopped |
| 3/4 | cup | cranberries | chopped |
Preheat oven at 350 degrees F.
Prepare 12 muffin pans with cooking spray and flour.
In a mixing bowl, combine flour, baking soda, cinnamon, and salt.
In another mixing bowl, combine egg whites, brown sugar, applesauce, vanilla, apples, and cranberries.
Mix dry ingredients with wet ingredients just until moistened.
Use an ice cream scoop to fill muffin tins 2/3 full.
Bake 20 to 30 minutes, or until lightly browned.
Turned out very good. I was worried how they would turn out considering that there was absolutely no butter or oil in the recipe at all! They didn't rise as much as more traditional recipes but turned out great with a lovely rustic home-made appearance. Not too sweet, lots of chunks of apple and cranberries, bursts of sweet vs. sour. The texture was slightly like a sponge cake. I would recommend filling the muffin cup from 2/3 up to full.
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One of the easiest and tastiest recipes I have ever found! Perfect for today's one the run family!