Monday, March 20, 2017

Cranberry Cream Cheese Muffins/Bread

I've had a lot of cranberries in my freezer for awhile, just waiting to be made into something yummy. Problem is, I couldn't decide what. So, I was searching Pinterest yesterday, and I found a recipe I'd pinned but hadn't made yet. (Shocker.) I decided that these needed to be made into muffins!

And wow, was this a hit. They are not overly sweet, I did try to make them slightly healthier (thus the applesauce vs using butter), but the boys devoured them. Gabriel ate 3 or 4... after eating 2-3 servings of dinner. Adrian only ate 1, but again, that was right after dinner!

If you are looking for a fairly healthy snack/breakfast, this is it! 

Remember, comments are loved! What's your favorite use of cranberries?

Cranberry Cream Cheese Muffins/Bread

  • 8 ounces cream cheese, softened
  • ⅔ cup brown sugar
  • ¼ cup sugar
  • 1 cup unsweetened applesauce
  • 4 eggs
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups cranberries

  1. Preheat oven to 350° (for bread) or 375° (for muffins). Lightly grease 2 loaf pans or lightly grease/line with muffin liners 24 muffin tins. 
  2. Cream together cream cheese, sugars, and applesauce. Slowly add in eggs and vanilla; mix until combined.
  3. In a separate bowl, mix together flour, baking soda, and salt. Slowly add to cream cheese mixture just until combined. Stir in cranberries.
  4. Spoon into prepared muffin liners or loaf pans. For muffins, bake for 18-25 minutes or until toothpick inserted in center comes out clean. For bread, bake for 60-70 minutes, or until toothpick inserted in center comes out clean. 

24 muffins, 2 loaves of bread (12 slices each)
*Note: bread has not been tested, I've only made muffins!
45 minutes (muffins), 1 ½ hours (bread)
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Source (for original): 12 Tomatoes

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