Beat the butter together with the sugar for about 3 minutes, until smooth and creamy. Add the eggs, one at the time. While beating, add the applesauce and milk, then spoon in the sifted flour, then the salt, lemon zest, cranberries, and apple. The dough should be nice and soft, not too dry. If needed, add a few drops of milk. Grease six muffin tins. Fill them with the apple-cranberry mixture. (Or do as I do: Use a large ice cream scoop to form six to eight balls of batter and place them on a parchment paper–lined baking sheet.)
Let stand for 15 minutes before baking. You can also prepare them the evening before and store them in a cool place.
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