I bought a muffin top pan recently as part of my "Daily Bread" project, because I want it mainly for making hamburger rolls and such. But I couldn't resist trying it on these muffins and I'm bound to try it with others.
But this recipe still is great for regular muffins in regular muffin pans, and I'll be doing them that way too.
(adapted from this recipe on AllRecipes.com)
3/4 cup brown sugar
3/4 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 cup canola oil
1/2 cup applesauce
2 eggs, beaten
1 1/4 cups skim milk
1 cup dried cranberries
Combine sugar,flour, baking soda& powder, salt and spices and mix well.
Make a well in the center and add the eggs, oil, applesauce and milk. Mix until smooth.
Mix in the cranberries and apples.
For Muffins: fill paper lined muffin tins 3/4 full. Bake at 375 degrees F for 15-20 minutes
For Muffin Tops:grease pan lightly and fill compartments. Bake at 375 degrees F for 10-15 minutes