Now that the kids are back to school these cranberry topped cinnamon muffins make the morning routine a lot easier. Filled with fruit and very filling. These muffins help me get out the door quickly because breakfast is already done.
Maybe just as important, a breakfast you can eat on the go. And of course, a warm comforting bit of spice I can send with my little.
There are several ways I make my breakfast muffins but it all starts with a simple muffin mix. Once the base is created I add some fruit and vegetables. If I’m really pushing the healthy thing, I add a little flaxseed and maybe some oats. Like most of my dishes, I can go a little overboard with the muffins too. By adding just a little here and there you can add whatever you want without having to change the base. Of course, If I can get all of the essentials in one cute muffin, why not?
Apple cinnamon muffins are one of my favorite muffins. There’s just something heart warming about and a little bit indulgent about the mixture of apples and cinnamon. Especially with the cranberries on top. I had to remind myself it was for my mini me.
Cranberry Topped Apple Cinnamon Muffins
Makes 6 Servings
- 1 ½ cups of flour
- 3 apples ( I used golden crisp apples)
- ½ cup of sugar
- ½ teaspoon of salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ⅓ cup of vegetable oil
- 1 egg
- ⅓ cup of milk
- ¼ cup of dried cranberries
Tools: Muffin Pan
Preheat oven to 400 degrees. Grease muffin tin.
In a medium bowl mix flour, baking powder, sugar, cinnamon and salt.
In a large bowl mix oil, milk and egg. Then add dry ingredients to wet ingredients.
Core and dice apples. Fold diced apples into muffin mixture.
Spoon equal amounts of the mixture into muffin tin.
Sprinkle the cranberries on top of the mixture.
Bake for 30 minutes. The top of the muffin should be slightly browned and when inserted with a toothpick it should come out clean.
*Note: The more liquid ingredients you add (carrots/fruit) the longer the muffin will need to cook.