I love to make this apple, walnut and cranberry muffins recipe all year long but make it even more during the fall and holiday seasons. These are really rich and deccandent muffins that come out super moist.
Apple Walnut and Cranberry Muffins Recipe
4 tablespoons butter, softened
1 large egg
1/4 cup granulated sugar
grated rind of 1 orange
1/2 cup fresh orange juice
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large apples
1 1/2 cups cranberries
1/2 cup walnuts, finely chopped (can be omitted if nut allergy)
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan or use paper muffin cup liners. Melt the butter and set aside. Place the large egg in a bowl and whisk lightly. Add the melted butter and whisk to combine, then add the sugar, orange rind and orange juice. Whisk to blend.
In a large bowl, sift together the flour, baking powder, baking soda, spices and the salt. Quarter, core and peel the 2 apples and then chop into small pieces. Make a well in the dry ingredients and pour in the egg mixture. With a spoon, stir until just blended. Add the apples, cranberries and *optional* walnuts, stir to blend.
Fill the cups 3/4 quarters full and bake until the tops spring back when touched, about 25 minutes. Transfer to a wire rack to cool when done baking.
Thursday, March 22, 2012
Apple Walnut and Cranberry Muffins Recipe
