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Apple-Filled Cranberry Muffins Recipe

Now that I live in Florida, making these tasty muffins takes me back to my days in the Northeast, where cranberries and apples are in abundance.

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Apple-Filled Cranberry Muffins Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 18 Servings

25 35 60

Ingredients

FILLING:
1-1/2 cups finely chopped peeled apples
2 tablespoons sugar
1 teaspoon ground cinnamon
MUFFINS:
3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
4 eggs, lightly beaten
1 cup vegetable oil
1/2 cup cranberry juice
1/2 cup finely chopped fresh cranberries
3 tablespoons vanilla extract

Directions

For filling, combine apples, sugar and cinnamon; set aside. For muffins, combine flour, sugar, baking powder and salt. Combine eggs, oil, cranberry juice, cranberries and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. Spoon 1 tablespoon filling on top. Fill muffins cups two-thirds full with remaining batter. Bake at 350° for 35-30 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Editor's Note: 3 tablespoons of vanilla is correct.

Nutritional Facts 1 serving (1 each) equals 306 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 213 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Apple-Filled Cranberry Muffins in Cookin' Up Country Breakfasts Cookbook , p77

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas