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Apple Cranberry Muffins

in Diana's Recipe Book

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Servings: Makes 18 muffins
Why wait until autumn to bake with cranberries. Try these apple-cranberry muffins for a delicious treat for breakfast. Serve warm with sweet creamy butter.

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 cup milk
1/4 cup sour cream
2 eggs
1 cup chopped and peeled apples
1/2 cup halved fresh or frozen cranberries
2 tablespoons sugar


1. Heat oven to 425°F (220°C). Butter 18 muffin cups. In large bowl, combine flour, baking powder and cinnamon; mix well. Stir in rolled oats and brown sugar.

2. In medium bowl, beat butter, milk, sour cream and eggs until well blended. Add to dry ingredients; mix just until dry ingredients are moistened. Stir in apples and cranberries. Fill buttered muffin cups 3/4 full. Sprinkle sugar evenly over muffins.

3. Bake muffins for 15 to 20 minutes or until light golden brown.

Makes: 18 muffins

TIP: If desired, chopped fresh rhubarb and cherries can be substituted for the apples and cranberries.

Date: March 13, 2003

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