Whole Wheat Cranberry–Orange Muffins

Ingredients

• 1tbsp earth balance melted
• 1/2 cup sucanat or packed brown sugar
• 1/2 tsp ground cinnamon
• 2 cups Whole Wheat flour or whole grain pastry flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup sugar in the raw or cane sugar
• 3 tbsp grated orange zest
• 1 cup orange juice
• 1/2 cup unsweetened applesauce
• ener –g egg replacer for 2 eggs
• 1 cup fresh cranberries, chopped
• 1/2 cup finely chopped walnuts (optional)

Directions

Preheat the oven to 350º.

Generously coat a 12 cup muffin pan with oil.
In a small bowl combine the earth balance, sucanat or brown sugar and cinnamon.
In a large bowl combine the flour, baking soda, salt, baking powder, raw sugar and orange zest.
In another large bowl, mix the orange juice, applesauce, ener-g, cranberries and nuts, if desired.
Add to the flour mixture, stir until just combined. Do not overmix.

Evenly divide the batter among the muffin cups. Sprinkle each muffin with the sugar-cinnamon mixture.
Bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool a few minutes before serving.