Cranberry Muffin Bites

I made these baby tarts last week when I had had an abundance of cranberries. By abundance, I mean one bag. But I quickly realized I didn’t care for them as much as I thought I did, so it felt like it took me forever and a half to get through the seemingly small bag. 
I will say, the Cranberry Pecan Chicken Salad was a great, tasty use of the berries. But when it came to trying to bake a sweet dessert (or breakfast treat), I just couldn’t get past the tartness. 
Even though this wasn’t my favorite recipe, I figured some of you may have different tastes and really like cranberries!

What you don’t see in the pictures is a white chocolate drizzle overtop of each mini muffin. The addition of the drizzle was an afterthought, but helped to play down the tartness. I think it could be great to even mix white chocolate chips into the mix before baking.

All gone 🙂 And now I can move onto better fruit-filled things.
Cranberry Muffin Bites
Makes about 12 mini muffins
1/4 cup all-purpose flour
1/4 cup oats
1/3 cup sugar
1/8 teaspoon salt
2 tablespoons applesauce
2 tablespoons butter, melted
1 egg
1 cup fresh cranberries
1/4 cup white chocolate morsels, melted
1. Preheat oven to 350 degrees. Fill mini muffin tin with liners.
2. In a medium bowl, combine first four ingredients. Stir well.
3. In a separate bowl, whisk applesauce, melted butter and the egg. Whisk the dry ingredients into the wet ingredients, then fold in cranberries.
4. Use a small spoon to fill muffin cups with about 2 teaspoons of filling. Bake for 13-15 minutes, or until tops become golden brown. Remove from oven and let cool on wire rack.
5. Allow to cool for about ten minutes before drizzling with white chocolate.

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