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Preheat oven to 375. Spray muffin pans with no-stick cooking spray or use non-stick pans. Stir flour, sugar, and baking powder together in large mixing bowl. Add next 4 ingredients and beat with electric mixer on low speed until combined (30 seconds). Beat on medium speed for 2 minutes, scraping sides of bowl frequently. Add eggs and beat 2 more minutes. Stir in chopped apples and cranberries. Spoon into muffin pans until 3/4 full. Spoon about 1 tablespoon of struesel topping over each muffin. Bake for 15-20 minutes until muffins test done. Stuesel Topping: Blend the dry ingredients in a small bowl. Drizzle with the melted margarine and blend with pastry blender or fork. Contacts (http://www.dhs.cahwnet.gov/ps/cdic/cpl/) California Notes: When baking muffins or cakes, substitute half the butter or oil with unsweetened applesauce or another fruit puree like prune puree. Makes about 18 muffins. Preparation and baking time: 30 minutes. [Per serving Calories 229; Fat 4g (16%cff); Cholesterol 12mg; Sodium 86mg] Recipe by: California Project LEAN Posted to EAT-LF Digest by Pat Hanneman
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