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Cranberry Topped Apple Cinnamon Muffins

Now that the kids are back to school these Cranberry Topped Apple Cinnamon Muffins make the morning routine a lot easier (and quicker). Filled with fruit and super filling these muffins help me get out the door quickly because breakfast is already done.

Morning can be really hectic. Especially, if you rolled over and thought you hit the snooze button when really it was the off button. 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? This probably also works because I use a Texas Muffin pan. If you are also using this type of pan your muffin will have to bake a bit longer.

These cinnamon muffins are one of my favorite muffins. Of course, I may just have a thing for cinnamon. 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

Ingredients

  • 1 ½ cups flour
  • 3 apples ( I used golden crisp apples)
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil (or butter)
  • 1 egg
  •  cup milk
  • ¼ cup dried cranberries

Tools: 2 large bowlswhisk, muffin pan

Directions:

Preheat oven to 400 degrees. Grease muffin tin.

In a large 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 mixture into muffin tin.

Sprinkle cranberries on top of muffin mixture.

Bake for 30 to 45 minutes.

Top of muffin should be slightly browned. Insert a toothpick in muffin if it comes out clean your muffins are done.

Allows muffins to cool slightly before removing from pan.

*Note: The more liquid ingredients you add (carrots/fruit) the longer the muffin will need to cook.

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