Thankfully cranberries last a long time in the refrigerator. During the Thanksgiving and Christmas season, I do a lot of cooking and baking. There are quite a few desserts that call for fresh cranberries and duing this time of year, they are easily found in the grocery stores. Any leftovers can be frozen and added to recipes later. Using unsweetened applesauce eliminates the need for added fat. Instead of refined sugar, I have replaced it with honey. Using almond milk will further cut out calories and making this treat dairy-free. Hint: use foil-lined cups to prevent sticking.
Low-Fat Cranberry and Blueberry Muffins
3/4 cup almond milk
1 1/2 cups all-purpose flour
1/2 whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/4 cup honey
1/2 cup unsweetened applesauce
1/2 cup blueberries, fresh or frozen, thawed
1/2 cup cranberries, fresh or frozen, thawed
Combine all ingredients in a bowl, except berries. Once combined, stir in berries. Pour into prepared muffin tin. Bake at 375° for 20 minutes or until lightly brown.
Yield: 12 muffins