Cranberry apple muffins
Cranberry Apple Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
These wonderful little muffins are tangy and unusual. The batter can be made and stored in the refrigerator for up to 10 days and baked when needed.
- 3 cups flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons cinnamon
- 1-1/2 teaspoons nutmeg
- 2-1/2 cups brown sugar
- 3/4 cup vegetable oil
- 1-1/2 teaspoons vanilla
- 3 eggs
- 3 cups cranberries
- 1-1/2 cups chopped walnuts
- 3 cups chopped, unpeeled green apples
Mix by hand. Combine flour, baking soda, cinnamon, and nutmeg. In a separate bowl, combine brown sugar, vegetable oil, vanilla, and eggs. Add dry ingredients to wet. Add cranberries, walnuts, and apples at the end. Bake in mini muffin tins at 350 degrees for 10 minutes.
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