(imported from FB)9:39pm Tuesday, Jun 5
2 1/3 cups whole wheat flour
4 tsp baking powder
2 tsp cinnamon
1 cup skim milk
1/2 cup unsweetened apple sauce
1 egg (beaten)
1/3 cup honey
1 1/2 cups dried cranberries
6 oz low fat whipped cream cheese and
2 Tbs honey
Preheat oven to 375 degrees. Lightly grease muffin tins or use silicon bakeware. Combine moist ingredients (excluding frosting mix) in a bowl. Combine dry ingredients in a separate bowl. Add dry ingredients to moist ingredients. Fold cranberries into mix. Fill muffin tins with batter.
Bake for approximately 20 minutes for mini muffins or 25 minutes for regular size muffins. Let cool.
When muffins have cooled, make the frosting by combining the low fat cream cheese and honey, mixing to a smooth consistency. Lightly ice the muffins. Refrigerate.
Yield: 18 muffins or 36 mini muffins
These stuck to the mini muffin cups like crazy. It made 24 mini muffins and 7 regular muffins. I did the regular muffins in silicone baking cups and baked them for 25 minutes. The bottoms were a tiny bit brown but they did come out of the cups just fine. Next time, do 18 muffins instead of 36 mini muffins.
Source: Outer Barks newsletter