This is exactly the kind of flexible recipe I was looking for this morning to scrape together a Sunday breakfast. I did two batches of these (big family). I omitted the walnuts and cranberries in both.
In the first batch I used a large granny smith apple, shredding 1/3 (for the moisture) and chopping 2/3 (cause I love those apple pieces). I didn't have any half and half (or milk, even) so I scraped together 3/4 cup homemade yogurt (adding a bit of water to the jar and shaking!) I also used 1/2 cup pure maple syrup instead of sugar (we like to use unprocessed sugars), all whole wheat flour, and expeller expressed safflower oil. Also, 1T of baking powder seemed a lot to me, so I used just under 1T. This filled a large 12 cup muffin stone pan.
For the second batch I did all the same except I used 2 small fancy red apples, chopping one and shredding one. And for the dairy used 1/4 cup of the yogurt and the other 1/2 cup I used fresh from the farm jersey cream. I got 40 mini muffins out of this batch.
Both were really fluffy, soft and apple cinnamony. :) Will definitely be using this again. Thanks!
Oh, I almost forgot I baked these at 400, 20 minutes for the large muffins and 10 minutes for the mini muffins.
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