Cranberry Apple Breakfast Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
3/4 cup brown sugar |
1/4 cup vegetable oil |
2 large eggs |
1 teaspoon vanilla extract |
1 granny smith apple, cored and chopped |
1/3 (12 ounce) package fresh cranberries, diced - or more to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
2. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
3. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.
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