SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.9 mg
  • Sodium: 192.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Cranberry Muffins - 1952 Style calories by ingredient
Report Inappropriate Recipe

Cranberry Muffins - 1952 Style

Submitted by: MUSIC2HISEARS

Introduction

This recipe actually comes from my grandmother's 1952 copy of Better Home's and Garden's Cookbook. I've altered three items from the original recipe...substituted applesauce for shortening, egg substitute for the egg, and whole wheat flour for the bleached enriched flour. This recipe actually comes from my grandmother's 1952 copy of Better Home's and Garden's Cookbook. I've altered three items from the original recipe...substituted applesauce for shortening, egg substitute for the egg, and whole wheat flour for the bleached enriched flour.
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    1/2 cup sugar
    3 tsp baking powder
    1/2 tsp salt
    1/4 cup unsweetened applesauce
    1/4 cup egg substitute (or 1 egg)
    1 cup milk

Directions

Preheat oven to 400 degrees. Mix together with blending fork or pastry blender. Then stir just until ingredients are blended. Blend in carefully 1 cup cranberries (frozen whole berries, not sundried). Fill muffin cups (coated with non-stick cooking spray) 2/3 full. Bake until golden brown, about 20 to 25 minutes. Makes 12 medium-sized muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user MUSIC2HISEARS.






Great Stories from around the Web


Rate This Recipe