Adapted from Moosewood Restaurant Low-Fat Favorites
1 C. White Flour
1 C. Whole Wheat Flour
1 T. Baking Powder
1/2 t. Salt
1/2 t. Cinnamon
1/4 t. Nutmeg
1 Egg White
1 C. Applesauce (Homemade or commercial)
1/3 C. Brown Sugar
Zest of one Lemon
2 T. Canola Oil
2 T. Skim Milk
1/2 C. Walnuts, Toasted and Chopped
1 C. Cranberries (Whole or Chopped)
Preheat oven to 400; spray or grease a 12-cup muffin tin.
Sift together dry ingredients.
In another bowl, beat egg and egg white until frothy; add applesauce, brown sugar, lemon zest, oil and milk and beat until well incorporated.
Add dry ingredients to wet ingredients and mixed until just combined; fold in walnuts and cranberries.
Using an ice cream scoop, fill the muffin tins to just below the rim.
Bake for 20 minutes, or until toothpick comes out clean.