Thanksgiving week I wanted to make something yummy to have with for breakfast without having to cook every morning (which was NOT gonna happen).  And since the littlest was out of school all week I had lots of apples to use up that might have normally gone into his lunch.  AND I also forgot that I had some dried cranberries (no NOT craisins, dried cranberries) that I was snacking on the week before.  Soooo, can you tell where this is going?

Cranberries + Apples + Thanksgiving = Cranberry Apple MUFFINS!

I promised to share the “recipe” last week, so yes I am a little late but…. here it is!  I used my normal apple muffin recipe and just swapped out half the apples for the dried cranberries.  They smelled and tasted DElicious!  (Thus the reason I have no pics.  Humph.)

Cream together:

1/2 cup butter
1 1/4 cup sugar
1t vanilla
1/2t salt

Add 2 eggs, 1 at a time.

In another bowl, mix:

1 3/4 cup flour (I use whole wheat)
2t baking powder
1/2t cinnamon

Add this mixture alternating with
1/2 cup milk
to the creamed butter and sugar.

Once it’s all combined, stir in:

1 cup apples (peeled, cored, & diced)
1 cup dried cranberries (brand does NOT affect taste)

Fill up your silicone muffin cups (or your prepared muffin pan or paper muffin cups). An ice cream scoop makes it fast and easy.
Bake at 375 for 30 minutes.

If you choose to add a crumble topping like I did, mix up:

1/4 cup sugar
2T flour
2T butter
cinnamon to taste

until it’s all crumbly and sprinkle it on top of the muffins BEFORE you bake them! YUM YUm Yum yum yum! I think I only got 1!

If you get a chance to make some, let me know how you like them.  I’d also like to know about any adjustments for using other flours.  Mine are not gluten free but are still pretty “good” for ya if you ask me!  😉

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