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.
It was a five star with the changes I made.
I followed other reviewers advice and added a bit more liquid. I used about a quarter cup of applesauce, and after mixing the batter and seeing it was still thick, I added a splash of almond milk. Only other change I made was using 1 cup all purpose, and half a cup of whole wheat. These muffins turned out perfect! Maybe the best I've made...
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.
Just made these for the first time this morning and they were wonderful, although I too made a few changes. I didn't have any eggs so I substituted one of the eggs for 1/3 cup of applesauce and the other egg for 1 tablespoons of ground flaxseed and 3 tablespoons water. I also added 1/3 cup of rice milk based off of other reviews that it was too dry. Turned out perfect, baked for 20 minutes.
As written, the batter was too drye. Adding 1/2 cup of applesauce will make it 4-star recipe. The batter will still be very dense. Next time I'll reduce the brown sugar to compensate for the sweetness of the applesauce that I'll continue to add.
This turned out to be a very dense batter, like cookie dough. But it will turn out fine after baking. \
* 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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