This salad is incredibly cooling and tastes very differently from what you might anticipate. Delicious! With chicken breast, I prefer to serve.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 2 dozen muffins |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 ¼ cups applesauce
- 3 eggs, lightly beaten
- 2 cups peeled, pitted, and chopped peaches
- 1 ½ (12 ounce) packages fresh cranberries
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Whisk 3 cups flour, cinnamon, baking soda, and salt together in a large bowl. Stir white sugar, applesauce, and eggs together in another bowl. Add sugar mixture to flour mixture and stir until batter is just combined. Fold peaches and cranberries into batter. Spoon batter into prepared muffin cups.
- Stir brown sugar and 2 tablespoons flour together in a small bowl. Sprinkle brown sugar mixture over the tops of the muffins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes before transferring muffins to a wire rack to cool completely.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 160 mg |
| Sugars | 21 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I augmented this recipe to be wheat free (flour blend – 1 2/3 c Bob’s All Purpose GF, 1/3 spelt, 1/2 c oat, 1/2 c coconut), turbinado instead of white sugar, 1/4 c grapeseed oil with 1 c applesauce and I used oat flour in the topping. I also used frozen cranberries (defrosted). These are AMAZING. Perfect balance of sweet and tart, moisture level and crunchy top. Really impressed! A great way to use up peaches that were close to turning. Thank you!
I only had 1/2 cup of applesauce, so replaced the rest with vegetable oil. I think that helped to keep the muffins nice and moist. They turned out to be very good.
Made these with Brighten, UT peaches. OMGOODNESS these were good!
Turned out very moist with good flavor. Subs: 1 3/4 C Dark Brown Sugar for the White Sugar and 1 C Applesauce (instead of 1/3/4 C) + 1/4 C Veg. Oil
these turned out very moist and yummy… Hubby’s seal of approval
It is probably dry because this recipe is low in fats.
OK so I followed the directions as best I could, I didn’t have everything on hand. I used wheat floor for white. I didn’t have applesauce so I used 1c. vegetable shortening. I know I know less healthy but it was that or nothing so.. I also used canned peaches and dried craisins being as it’s winter and good luck finding those fresh! It was a little dry probably because of the wheat flour. It looked like bread dough instead of muffin batter so I added the juice from the peaches in 1/4c increments until it was better. Filled silicone cups 3/4 full. Baked at 375* for 35 min (again probably because it was denser with wheat flour) and voila! These were very pretty, moist, delicious family treats! Thanks!!