Recipe by pitterpat7
"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."
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1 1/2 cups
Granny Smith apple, cored and chopped
1/3 (12 ounce) package
fresh cranberries, diced - or more to taste
very tasty and tangy muffins.
I think there is an ingredient missing from this recipe. When followed exactly, the consistency is like a streusel topping. I added 1/2 c. 2% milk to it and will see how they turn out.
I didn't read the reviews before trying this recipe, so I was surprised at the consistency of the batter. Then I checked the reviews. I added 1/2 cup 1% milk so it came up to a more appropriate consistency. After 18 minutes they still weren't finished, so I added 10 minutes to the baking time. With these changes, they turned out really nicelly.
I changed the recipe after reading the previous reviews. I also added liquid, about 1/3 cup of skim milk. I added about 1/2 of the bag of cranberries and for the oil, I added 2 tblsp of canola and 2 tblsp of lemon flavored olive oil. I liked the hint of lemon. This was a great recipe and I will be making them again soon.
I changed the recipe because I did not have any fresh cranberries (not available in Fl at this time of year)...I added 1/2 cup dried cranberries and 1/2 cup chopped walnuts...I also had to add 1/4 cup buttermilk (a previous reviewer suggested adding a little liquid)...I used gluten-free biscuit and baking mix...The muffins weren't bad! They were pretty tender...So I would make this recipe again...
I peeled and cored the apple, used about 1/2 bag of cranberries and I added 1/4 cup water to the recipe and baked for 23 min. They were really good and very moist!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Apple Breakfast Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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