Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups flour 3/4 cup sugar (pure cane, coconut or date) 2 teaspoons baking powder 1/2 teaspoon baking soda pinch of salt 1 cup orange juice 1/2 cup unsweetened applesauce 2 cups cranberries (fresh or frozen) 1 tablespoon orange zest

Preparation

• Instructions Preheat the oven to 350 degrees F. Line a muffin tin with parchment liners or lightly grease with oil. Mix: In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the orange juice and applesauce, mix well until just combined, don’t overmix. Fold in the cranberries and orange zest. Fill Muffin Tin: Spoon the batter into the muffin tin holes, filling to the rim. Optionally, top with a few cranberries as desired and a sprinkle of sugar for a crunchy top. Bake: Place on the center rack and bake for 30 minutes. Once done, let cool a few minutes and enjoy! Store: Muffins will keep on the counter, loosely covered, for up to 3 days. For longer storage keep in the refrigerator for up to 6 days, or freeze for up to 2 – 3 months.