Title: Fruit Sweet and Sugar Free - Cranapple Walnut Muffins
Categories: Diabetic Bread Nut Fruit
Yield: 12 Servings
| FRUIT AND NUTS |
| 1/2 | c | Walnuts; |
| 1 | c | Apples; peeled diced |
| 1 1/2 | c | Cranberries; frozen fresh |
| WET INGREDIENTS |
| 1/2 | c | Oil; |
| 14 | tb | Fruit sweetener; |
| 2 | | Eggs; |
| 1 | ts | Vanilla extract; |
| 1/3 | c | Unsweetened applesauce; |
| DRY INGREDIENTS |
| 2 3/4 | c | Unbleached white flour; |
| 1 | ts | Baking powder; |
| 1 | ts | Baking soda; |
| 1 | ts | Cinnamon; |
| 1/2 | ts | Nutmet; |
| 1/2 | ts | Salt; |
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.