Shelly's Recipe

BLUEBERRY-CRANBERRY MUFFINS

Category: Muffins

Topping:
1/2 cup mixed blueberries/cranberries
1 tbsp sugar
3 tbsp broken pecans

Muffins:
1-3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 large egg
1 tbsp oil
1/2 cup brown sugar
1/2 cup sugar + 2 tbsp for tops
1/2 cup low-fat buttermilk
1/2 cup applesauce
1/2 tsp pure vanilla extract
1-1/2 cups mixed blueberries and cranberries, frozen & unthawed

Preheat oven to 400. Spray 8 muffin cups with non-stick cooking spray. (Or use a 6-cup standard muffin tin and a 12-cup mini-muffin tin.)

In a small bowl, mix all topping ingredients together. Set aside.

In a large bowl, combine first 6 ingredients. In a medium bowl, combine egg, oil, sugars, whisking till well combined and smooth. Whisk in applesauce and vanilla. Fold berries into dry ingredients, coating them thoroughly with flour mixture. Add wet ingredients to dry ingredients, stirring with a spatula just till barely combined.

Spoon lightly into prepared muffin cups, allowing about 1/4 cup batter for each. Sprinkle topping mix evenly over muffins, then sprinkle tops with remaining 2 tbsp sugar. Bake the minis for about 13 minutes; the standard muffins for about 19 minutes. Check for doneness by inserting a toothpick near center of muffin; when it returns with just a few crumbs, the muffins are done. Cool in pans about 5 minutes, then transfer to a wire rack to finish cooling.