Saturday, February 4, 2012

Cranberry Apple Muffins

Today's idea came from my husband, who asked me for Cranberry Apple Muffins. I adapted a Raspberry Apple muffin recipe in my Mostly Muffins Company's Coming cookbook. They turned out really good. He was happy.

Here's the recipe I made for 24 muffins:

Cranberry Apple Muffin Recipe
3 cups all purpose flour
3/4 cup whole wheat flour
1 1/2 cups brown sugar
1 1/2 Tbsp. baking powder
1 tsp. cinnamon (optional)
1/2 tsp. salt

3 large eggs
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup yogurt)
1/2 cup butter, melted
1 cup milk

1 1/2 cups chopped cranberries, fresh or frozen
1 1/4 cups diced, peeled cooking apple

3 Tbsp. brown sugar
1 Tbsp. cinnamon

Measure flour, brown sugar, baking powder, cinnamon and salt into a large bowl. Stir. Make a well in centre.
Combine eggs, sour cream, butter and milk in a medium bowl. Add to well.
Add cranberries and apples. Stir just until moistened. Fill 24 lined or greased muffin cups full.

Combine brown sugar and cinnamon. Sprinkle about 1/2 tsp. over each muffin.

Bake in 375 degree oven for about 25 minutes, or until wooded pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 24 muffins.

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