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.
As written, the batter was too dry. 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.
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 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.
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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