Source: dLife

Applesauce gives these muffins a hint of sweetness and a sumptuous, moist texture.

Servings

2 cup Flour, white, unbleached, enriched
1 tbsp low sodium baking powder
0.5 tsp salt
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
1 eggs
1 egg whites
0.5 cup Milk, evaporated, nonfat/skim
2 tbsp vegetable oil
0.33 cup packed brown sugar
0.75 cup unsweetened applesauce
0.5 cup Cranberries, dried

1 Heat oven to 400 degrees F.
2 Prepare a standard muffin tin with paper liners, or a light coating of oil.
3 In a mixing bowl mix together the flour, baking powder, salt, cinnamon and nutmeg.
4 In another bowl, lightly beat the whole egg with the egg white. Stir in the evaporated skim milk, oil, brown sugar, and applesauce.
5 Fold the wet ingredients into the flour mixture just until combined. Gently fold in the dried cranberries.
6 Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tin for 5 minutes and run a knife around the edge of each muffin before tipping it out of the tin.

You can substitute any dried fruit for the cranberries, like apricots or dried apples.