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Author Notes: These muffins are like little bites of holiday cheer, pairing spicy gingerbread with tart cranberries. —CakePants
Makes 20 muffins
- 1/2 cup vegetable oil
- 6 tablespoons unsweeted applesauce (1/4 cup + 2 tablespoons)
- 3/4 cup sugar
- 2 eggs
- 3/4 cup molasses
- 1/4 cup honey
- zest from 1 orange
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup warm water
- 4 tablespoons butter or margarine, melted
- 3/4 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/4 cups fresh or frozen cranberries, halved
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Grease cups of 1-2 muffin pans and set aside.
- Cut cranberries in half and stir together with 1/3 cup sugar. Set aside.
- In a large mixing bowl, mix together oil, applesauce, and sugar. Add in molasses, honey, and orange zest and mix until thoroughly combined.
- In a separate bowl, sift together dry ingredients: flour, spices, baking soda, and salt. Add dry ingredients to mixing bowl and mix until smooth. Add water and stir until well mixed.
- For streusel topping: in a separate bowl, combine melted butter (or margarine), flour, brown sugar, and salt. Mix until crumbly. Stir in cranberries (along with their sugar) and chopped walnuts.
- Portion out cake batter into greased muffin pans, filling cups no more than 3/4 full. Bake for 10 minutes. 8. Remove muffin pans from oven and top each cup with a spoonful of streusel mixture. Return to oven and bake an additional 10-15 minutes, until an inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on a wire rack.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
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