Low Fat Cranberry Orange Muffins (2)

• 1 cup whole wheat flour or 1 cup spelt flour
• 1 cup barley flour
• 2/3 - 3/4 cup fruit dried sweetened cranberries (Taste cranberries to determine sweetness and then adjust recipe to use either the rice syrup OR wate)
• 1/3 - 1/2 cup walnuts or 1/3-1/2 cup pecans
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 grated orange, rind of
• 1/2 cup applesauce
• 1 cup orange juice (fresh squeezed is best)
• 1/2 1/2 cup water or 1/2 cup orange juice

1. Preheat oven to 350u0b0F.
2. Mix dry ingredients (including orange rind).
3. Add wet ingredients and mix until just mixed.
4. Lightly oil a muffin tin, fill and bake for 20-25 minutes or until just lightly browned around the edges.
5. Allow to cool before removing from tin.
6. Note: When muffins are cool, put away in plastic bags.
7. Unlike other muffins they will stay better this way.
8. Due to the low fat content they will dry out quickly, this way they will stay moist and yummy.
9. VARIATIONS: Make a higher fat muffin by replacing the apple sauce with canola oil.
10. Use other dried fruits like apricots, figs, prunes or dates.
11. Use fresh or frozen raspberries instead of cranberries.
12. Use 2 cups whole wheat or spelt flour for a heartier muffin.

whole wheat flour, barley flour, cranberries, walnuts, baking powder, salt, applesauce, orange juice, water

Taken from www.food.com/recipe/low-fat-cranberry-orange-muffins-2-46707 (may not work)