These will quickly become your favorite muffins – and then they will quickly disappear from your kitchen as your family and friends discover them too. The muffin part of this is really just a vehicle for the tart, sweet fruit and the perfect amount of cinnamon.
Eat this with a glass of milk for breakfast or give one to your kids on their way out the door for soccer practice. They’re the perfect grab-and-go homemade snack.
Cranberry Apple Raisin Muffins
12
muffins20
minutes20
minutesIngredients
2 cups all-purpose flour (or use 1 cup all-purpose and 1 cup whole wheat)
1 cup quick-cooking oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 large eggs
1 1/2 cup packed brown sugar
1/2 cup butter, melted
2 tsp vanilla
1 1/2 cup peeled and diced Granny Smith apple
1 1/2 cup frozen cranberries (do not thaw)
1/2 cup raisins
Directions
- Heat the oven to 350° F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Mix white and wheat flour, oats, baking powder, cinnamon and salt in a large bowl.
- In a medium bowl, combine the eggs and sugars and mix until smooth.
- Whisk in the melted butter and vanilla, then stir in the cranberries, apples and raisins.
- Pour the egg/fruit mixture over the dry ingredients and stir just until combined.
- Spoon the batter into the prepared muffin pan, filling them all evenly.
- Bake for 20-25 minutes or until browned and firm to the touch. Turn out onto a rack and cool.
Notes
- Try adding flaxseed meal or wheat germ for added nutrition.
- Top with sanding sugar before baking to make these extra fancy.
These taste as good as I remember! I had these all the time when I was younger.
I’m glad you liked them!