These poor muffins, have been waiting and waiting for my attention. I made these weeks ago, the next day I was due to spend a few day at my parents. I took my written recipe, because I was going to get this post written while I was there. Yeah, RIGHT. Didn't happen. I returned home, only to find, the recipe didn't make it home with me. I frantically called my mom who had the recipe and for 2 weeks, DID NOT send it to me. GAH! Well, I am back at my parents, I have my recipe safely in hand and now I can finally share it!
These muffins are so good. Not to sweet, but sweet enough and perfect served slightly warmed with a little, or a lot, of butter! Don't forget the coffee!!
As usual, change out my cranberries and almonds if you choose. Maybe you like other things better, so go ahead, make them exactly how YOU would love them!
These freeze like a dream, I had some here at my parents and just took them out of the freezer, warmed one up and ate with my coffee. I mean, it was a job related snack as far as I am concerned, I forgot how good they were, I needed reminded.
Heeeeeeeeere we go!
1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1/4 cup PACKED brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup salt
2 eggs, lightly beaten
3/4 cup applesauce
3/4 cup dried cranberries
3/4 cup slivered almonds (divided)
Preheat oven to 400 degrees F. Grease your muffin pan, or line it with liners. Set aside.
In a large mixing bowl, or bowl of your stand mixer, combine, flours, brown sugar, baking powder, baking soda, and salt. Mix until combined. Add in eggs, applesauce, cranberries and 1/2 cup of slivered almonds. Mix until JUST combined.
Fill muffin pans with batter. This should make 12-15 muffins. It all depends on how full you fill them. Using the remaining 1/4 cup almonds, sprinkle them over the tops. Bake for 15-18 minutes. When a toothpick inserted into the middle comes out clean of wet batter, they are ready to nosh on!
Enjoy these, for brunch, breakfast, a snack, or the meal after dinner!