Apple Cranberry Muffins Grain Free Food

CRANBERRY APPLE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
• Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, mix flour, baking soda, cinnamon and salt together.
• In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
• Stir apple, cranberries, and walnuts into wet mixture.
• Fold wet mixture into dry ingredients.
• I use an ice cream scoop to measure batter into greased muffin cups .
• Bake at 350 degrees for 20 to 25 minutes.

HEALTHY CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 350°.
• Mix the first six ingredients in a large mixing bowl.
• Then mix the last six ingredients in a separate, smaller mixing bowl.
• Add the wet ingredients to the dry and stir just until it's all moistened.
• Grease muffin pans or insert liners.
• Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
• Bake at 350° for about 35 minutes.

CRANBERRY-APPLE SPICE MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan).
• In a medium sized bowl stir together the filling ingredients.
• In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
• In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!).
• Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
• Add the filling ingredients and mix on low for about 15 seconds.
• Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop).
• Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like).
• Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.

APPLE-CRANBERRY WHEAT MUFFINS

Steps:

• Preheat oven to 400º F.
• Grease or paper-line 12 muffin cups.
• Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
• Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.
• Add to flour mixture; stir just until moistened.
• Fold in apple and cranberries.
• Spoon batter into prepared muffin cups, filling 3/4 full.
• Sprinkle with cinnamon-sugar.
• Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 2 minutes.
• Remove to wire rack to cool slightly.
• Serve warm.