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.
Original recipe makes 1 dozen muffins
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
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PREP
20 mins
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COOK
20 mins
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READY IN
40 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 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.
- 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.
Nutrition
Calories: 154 kcal
Carbohydrates: 23.6 g
Cholesterol: 35 mg
Fat: 5.5 g
Fiber: 1.2 g
Protein: 2.8 g
Sodium: 168 mg