TULSA, Okla. — (Makes 18 muffins)
1 cup orange juice
1/3 cup canola oil
½ cup apple sauce
2 cups all-purpose flour
½ cup rolled oats
¾ cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon powdered ginger
¼ teaspoon ground cloves
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped fresh cranberries
1 cup finely shredded carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1. Preheat the oven to 375°F. Spray 18 muffin tins with non-stick cooking spray or line muffin tins with cupcake liners.
2. Stir orange juice, oil, and apple sauce together in small bowl or liquid measuring cup.
3. Stir the flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda, and salt together in a large mixing bowl.
4. Use a spoon to form a well in the center of the dry ingredients, then pour in the liquid mixture. Stir just until the wet and dry ingredients are fully mixed.
5. Fold in the cranberries, carrots, and nuts (if using.)
6. Divide the batter among the muffin cups.
7. Bake the muffins for about 25 minutes, or until the tops spring back when lightly pressed on with a finger.
8. Transfer the muffin tin to a cooling rack and allow the muffins to cool before removing them from the tins.
Tools and equipment:
mixing bowl, measuring spoons and cups, spoon/spatula, grater, muffin or loaf pan.
Equipment and substitutions:
Experiment with different flours or try gluten-free baking mix. Try adding dried fruits like raisins, cranberries, or apricots instead of fresh cranberries. Substitute shredded zucchini or yellow squash for carrots. Try mashed ripe banana instead of applesauce. Use a loaf pan or pie plate for baking if you don’t have a muffin tin.
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