Saturday, November 24, 2012

Apple Cranberry Muffins

A pound of fresh cranberries were a part of this week's box. I popped one into my mouth and got the full dose of that cranberry tartness. I was also taken back to my childhood Thanksgiving meals where a gelatinous can of cranberry sauce was opened and sliced.

I got online and did some researching. Fresh cranberries can be frozen and will keep for up to nine months. Because of its tartness, it is often combined with other, sweeter fruits when making breads or muffins. Because we had a number of apples, I decided to go for this recipe.

This made a dozen muffins and two small loafs of bread. That I stuck in the freezer for the holidays.

Apple Cranberry Muffins

  • 1 large apple, peeled and finely chopped
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 1 cup sugar
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 4 eggs lightly beaten
  • 1 cup vegetable oil
  • 1/2 cup cranberry juice
  • 1/2 - 1/3 cup finely chopped cranberries
  • 3 tablespoons vanilla extract (yes, 3. Not a typo)
  • Preheat oven to 350 degrees.
  • Combine apples, sugar (2 tbsp.), and cinnamon and set aside.
  • Combine flour, sugar, baking powder, and salt in a large bowl.
  • Combine eggs, oil, cranberry juice, cranberries, and vanilla extract in a bowl.
  • Slowly pour the egg/oil mixture into the flour mixture stirring until fully mixed together
  • Grease the muffin pans
  • Fill about 1/3 of pan with the batter and then spoon a tablespoon of apples into the batter. 
  • Make another pass with the batter covering the apples and filling up the muffins about 2/3 full.
  • Bake for 30-35 minutes