Raspberry-Cinnamon Muffins
Description
Made with applesauce instead of oil or butter, these cinnamon-scented raspberry muffins are a low-fat and dairy-free treat.
Ingredients
•
1 cup packed light brown sugar
•
1 cup applesauce
•
1 large egg
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1 1/2 cups all-purpose flour
•
1 1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 1/2 cups frozen raspberries
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
2
Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
3
Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
4
Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.