CRANBERRY APPLE MUFFINS

Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

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