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

1. Preheat oven to 375°F (190°C). Grease muffin pans or line with paper muffin liners.
2. In a large bowl, stir together the brown sugar, white sugar, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. 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.
4. Spoon the batter into the prepared muffin pans. Cups should be at least ¾ full.
5. 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!