1 1/2 c. whole wheat pastry flour
1 tbs. cornstarch
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4. tsp fresh ground nutmeg
1/2 c. canola oil
2/3 c. brown sugar
1 1/2 c. applesauce (cinnamon or regular)
1 tsp. vanilla extract
1 tsp. lemon zest
1/2 c. dried cranberries (rehydrated in hot water, then drained)
1/2 c. chopped pecans
1/2 c. rolled oats
1/2 c. whole wheat flour
1/4 c. crushed pecans
3 tbs. brown sugar
1 tsp cinnamon
pinch of salt
3 tbs. canola oil
Preheat oven to 375F. Grease a 12-cup muffin tin.
In a small bowl, combine the dry topping ingredients in a bowl and mix well. Then add the oil, mix, and set aside.
In a large bowl, sift together flour, cornstarch, baking powder, soda, salt, and spices; stir in pecans. In a separate bowl, beat oil, sugar, applesauce, extract, and zest for 2-3 minutes; stir in cranberries.
Carefully stir the wet muffin mixture into the dry, and mix just until combined. Scoop batter into the prepared tin. The cups will be almost full. Divide the topping over the muffins, and pat gently into the batter.
Bake for 20-22 minutes, or until they pass the toothpick test.
Let cool in the muffin tin for 3-5 minutes, then remove to a rack and let cool completely.