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Applesauce Spice Muffins with Dried Cranberries
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Vintage Recipe
Applesauce Spice Muffins with Dried Cranberries
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Make Ahead Applesauce Spice Muffins with Dried Cranberries are an easy breakfast, snack or brunch treat. The batter can be made and stored in the fridge for up to a week. Bake a few muffins at a time all week long or get ahead for weekend entertaining. Dried cranberries are great, but dried cherries, blueberries, and raisins can be substituted.

Prep time
Bake/Cook time
24 muffins
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Applesauce Spice Muffins with Dried Cranberries
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
24 muffins


  • 1 1/2 cups all-purpose flour*
  • 1 cup whole wheat flour
  • 2 cups rolled oats
  • 1 1/4 cups Imperial Sugar Light Brown Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup vegetable oil
  • 1 1/2 cups buttermilk (or plain yogurt)
  • 1/2 cup applesauce
  • 2 eggs
  • 1/2 cup dried cranberries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Whisk both flours, oats, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  2. In a separate bowl, whisk oil, buttermilk, applesauce, and eggs until smooth.
  3. Pour the wet ingredients into the dry and stir with a wooden spoon until just moistened. Fold in cranberries.
  4. Cover and store in refrigerator overnight or up to one week.
  5. When ready to bake, preheat oven to 400°F. Line muffin tins with paper liners. Fill muffin cups about 3/4 full and bake in the center of the oven for 20 minutes or until lightly browned. Centers will spring back when pressed.
  6. Store in an airtight container. 


This recipe was originally published in the 1996 edition of the Homemade Good News Cookbook

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