In the Kitchen

Apple Cranberry Muffins – A Muffin Monday

Apples and cranberries go together like peanut butter and jelly, at least in my opinion. Plus I had some cranberries left from our cranberry orange muffins. I use dried apples for all sorts of things, from baking to cooking and snacks, I’m even using them as a teething snack for Kathleen haha.

And here is why this posts is a day and a half late! Such a momma’s girl.

I contemplated using oat flour for this recipe but Kathleen was asleep when I actually made them so firing up the food processor wasn’t a good idea. Maybe I’ll try again another time and let y’all know how it went. Also I plan to play with honey as a sweetener at some point instead of white and brown sugar, because lets face it, unless some smart people with lots of land invest in sugar beets, honey will be our only source of sweetening should anything happen such as the collapse of known society. And people wonder why I want bees, plus they pollinate my gardens.

So as for these muffins, you’re gonna need:

  • Flour, I used All-purpose this go around
  • Sugar, plain white is my poison of choice today
  • Fat, I used unsalted butter but ghee and or oil will work fine
  • Liquid, cow’s milk but apple juice would be yummy or your choice of dairy alternative
  • Freeze dried apples
  • Dried cranberries
  • Vanilla extract, try homemade!
  • Baking powder, rise my pretties rise!
  • Salt, to make sweet things sweeter!

 

Sift the first cup of flour over the apples and cranberries to keep them from clumping and sinking to the bottom of your muffins. Then set the fruit aside and sift the remaining dry ingredients.

Combine the milk, butter, egg, and vanilla in a large measuring cup because spouts are awesome for pouring. And mix with the dry ingredients until just combined. Then fold in the dried fruits.

Let rest while preheating the oven to 400 degrees and line/grease the muffin tin. Fill cups 2/3 full with batter then bake for 20 minutes. Once cool you can store them in an airtight container for about a week.

Apple Cranberry Muffins

Great for a grab and go breakfast. 
Course: Breakfast, Snack
Cuisine: American
Keyword: Apple, Cranberry, dried fruit, Muffin Monday, Muffins
Servings: 12 Muffins

Ingredients

  • 2 cups Flour
  • 1/4 cup Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1/4 cup Unsalted Butter softened
  • 1/2 cup Cranberries
  • 1 cup Freeze dried apples Chopped

Instructions

  • Sift the first cup of flour over the apples and cranberries to keep them from clumping and sinking to the bottom of your muffins. Then set the fruit aside and sift the remaining dry ingredients.
  • Combine the milk, butter, egg, and vanilla in a large measuring cup because spouts are awesome for pouring. And mix with the dry ingredients until just combined. Then fold in the dried fruits.
  • Let rest while preheating the oven to 400 degrees and line/grease the muffin tin. Fill cups 2/3 full with batter then bake for 20 minutes. Once cool you can store them in an airtight container for about a week.

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