Apple Cranberry Muffins
Great for a grab and go breakfast.
Servings: 12 Muffins
- 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
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.