AuthoradminCategoryBreakfast & Brunch, Cornbread, Entertaining, Gluten Free, Holiday, Lunchbox Favorite, Snacks, ThanksgivingCuisineHealthy, Kid-FriendlyCooking MethodBakingDifficultyBeginnerOne of my all time favorite ingredients this time of year is tiny tart cranberries. One of my favorite foods for breakfast, brunch and snacks is homemade cornbread. Combining them both into a fiber filled muffin is perfection!
These little muffins are the perfect blend of fall/winter flavors. Serve them to your kids before school & also to your Thanksgiving & Christmas guests. They will be glad you did!
Pre heat oven to 375 degrees F with the rack in the middle. Spray a muffin pan(s) with cooking spray or line with muffins liners.
In a large bowl combine milk, apple sauce, eggs, maple syrup and vanilla. Once well combined stir in flours, baking powder, salt and Benefiber®. Fold in dried cranberries. Divide batter among muffin cups and bake for 18-20 minutes, until a wooden skewer comes out virtually crumb free.
Ingredients
Directions
Pre heat oven to 375 degrees F with the rack in the middle. Spray a muffin pan(s) with cooking spray or line with muffins liners.
In a large bowl combine milk, apple sauce, eggs, maple syrup and vanilla. Once well combined stir in flours, baking powder, salt and Benefiber®. Fold in dried cranberries. Divide batter among muffin cups and bake for 18-20 minutes, until a wooden skewer comes out virtually crumb free.
