CRANBERRY APPLE MUFFINS makes 12 regular or approximately 24 mini muffins
1 cup all-purpose flour
1/2 cup whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar (light or dark)
1/4 cup butter, melted
1 teaspoon pure vanilla extract
3/4 cup diced tart apple, peeled
3/4 cup fresh or frozen cranberries
1/2 cup chopped walnuts (optional)
Preheat the oven to 350f degrees. Grease and lightly flour muffin tins, or use paper liner cups. Mix the flours together with the baking soda, cinnamon, and salt in a large bowl. In a seperate bowl, whisk eggs with sugar until smooth. Whisk in the melted butter and the vanilla. Stir in the fruits and nuts (if using) and pour these moist ingredients over the dry ones. Fold just until all ingredients are well mixed and you don't see any dry lumps.
Scoop batter into the muffin tins and bake 20-25 minutes for regular-sized muffins, slightly less for minis, or until golden browned on top and firm to the touch. Turn out onto a rack to cool and store in an airtight container for no more than two days. These taste best served warm and please note that they cannot be frozen so eat them quickly and enjoy!
Photo courtesy of bougi on flickr.