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 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.
This turned out to be a very dense batter, like cookie dough. But it will turn out fine after baking. \
My 13 yr old daughter and I made these together and agreed it needed more moisture as others recommended. So, we added 1/4 C of a fruit compote of apples, cranberries and raisins that I already had made (it was similar to applesauce). It definitely helped the consistency. My family loved the flavor! It took 22-24 minutes in my oven to be toothpick clean and not over cooked.
What a simple delicious recipe! I, like others wanted a little more moisture, so I added 1/4 c. of spiced tea. I also added pecans because I like a little crunch in my muffins. These are perfect for any time and they go so well with a cup of tea. I made them in this beautiful rose muffin pan I just picked up at a craft fair. The next time I make them, I will dribble a sugar/milk glaze on top. Thank you Pitterpat of sharing this recipe.
I thought it the batter was toooo thick, so I added more oil, about 2 T extra, filled the liner to the top, baked them 17-18 min.,
Very moist and flavorful, will make againl but add pecans next time.
* 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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