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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe originally comes from a cookbook titled The Dehydrator Bible by Jennifer MacKenzie, Jay Nutt and Don Mercer. I have changed it just a tad to suit my tastes! I use my own home-dried unsweetened cranberries and home-canned unsweetened applesauce in this recipe and the result is a wonderfully moist muffin that is not too sweet with refreshing tart bites whenever you bite into a cranberry! The thing that I love most about cranberries is their tartness and so I hate the commercial dried cranberries that are sweetened but you could easily substitute them if you like them better! Ingredients:
1/2 cup dried cranberries |
3/4 cup boiling water |
1 1/2 cups all-purpose flour |
1 cup whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
3/4 cup brown sugar |
1 egg |
1 cup unsweetened applesauce |
1/4 cup canola oil |
1 cup chopped toasted pecans |
Directions:
1. In a medium-sized heatproof mixing bowl combine the cranberries and the boiling water; let stand for 30 minutes until cranberries have plumped up and are soft and the water has cooled down considerably.
2. Meanwhile, preheat the oven to 375°F.
3. In a large bowl, combine flours, baking powder and soda, salt and ginger. Set aside.
4. Stir brown sugar, egg, applesauce, and oil into the cranberry mixture. Add to the dry ingredients all at once and stir just until moistened. Stir in the pecans.
5. Spoon batter evenly into a prepared muffin pan (I would recommend using paper liners!). Bake for 25 minutes or until tops are firm to the touch and lightly browned.
6. Let cool in the pan placed on a wire rack for 10 minutes. Remove muffins from pan and let cool on the rack completely.
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