Yesterday, I tried to make a loaf of banana nut bread. It didn’t turn out so well. (I ended up throwing out the ceramic dish along with the half-baked batter… because I dropped it and it shattered. D’oh.) So I decided to prove to myself that I am not a completely incompetent baker so I made these muffins today. Because I had a surplus of Macintosh apples (I bought a 3-lb bag at the supermarket for cheap) and some leftover cranberries, I hunted down a recipe for apple-cranberry muffins. All I was able to find was a recipe for Autumn Muffins so I altered it to include only those ingredients I had on hand:
Ingredients
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2/3 cup unsweetened applesauce
- 1/3 cup butter, melted
- 2 eggs, beaten
- 1 ¼ cups milk
- 1 cup chopped cranberries
- 1 cup chopped, peeled apple
- ¾ cup chopped walnuts
Directions
- Preheat oven to 375°F (190°C). Grease muffin pans or line with paper muffin liners.
- In a large bowl, stir together the brown sugar, white sugar, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Make a well in the center of the dry mixture. Add the applesauce, melted butter, milk, and eggs. Mix until smooth. Stir in the cranberries, apple, and nuts.
- Spoon the batter into the prepared muffin pans. Cups should be at least ¾ full.
- Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.
Yield
18 muffins
Enjoy!
