Whole Wheat Cranberry Apple Muffins

These muffins may or may not be featured in the next cookbook.

What do you think?!?  Should I include them?!?

Ingredients

2 eggs
1/4 cup white sugar
1/4 cup canola or vegetable oil
1 teaspoon vanilla
1 cup milk
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 granny smith apples, peeled and diced
1 cup dried cranberries
1/2 cup packed brown sugar

Directions

This is the key to their yumminess.  Mix together the diced apples, dried cranberries and brown sugar and fold them into the batter just before filling up the muffin tin.

Preheat oven to 350. Grease 12 regular size muffin tin wells. (Also makes 24 mini muffins.)

Add the eggs, white sugar, oil, milk, vanilla to a stand mixer or mixing bowl.  Mix until smooth.

Add in the dry ingredients (minus the apples, cranberries and brown sugar.) and mix until batter is smooth.

In a smaller mixing bowl, toss the apples, cranberries and brown sugar.  Fold into the muffin batter.  Pour into the greased muffin tin, filling 3/4 full.

Bake in the preheated oven for 22 to 24 minutes for regular size, or 16 to 18 minutes for mini-muffins. Let cool on cooling rack before serving.

Serve warm with some butter!

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Comments

  1. says

    Yes, I would include them. Question – why do so many people peel the apples for recipes? I usually just bake with them on and everything is fine, it also adds a bit of extra color when in a crisp. Just curious as to people’s reasoning behind this.

    • Sarah A says

      @Michelle, I’ve wondered the same thing, Michelle. I also don’t peel potatoes for oven fries, potato or veg soup, etc. Less work, more vitamins…

  2. Melissa says

    These look really good! I have two questions about modification of this recipe. Can it be made more as a bar, in a 9×13 pan? And if so, has anyone ever tried making this or something similar in a electric skillet instead of the oven? (My electric skillet is digital temp controlled- I’m trying to avoid heating up the whole house with the oven :)
    Sorry if this is the wrong place to ask.

  3. Erin D. says

    I would try the recipe out, but it is so hot here that I don’t dare turn the oven on. I think the recipe looks great for your breakfast section. I tried your whole wheat banana chocolate chip last week and LOVED them. I would love to try another whole wheat muffin recipe.

  4. Jennifer says

    Made these last night for breakfast this morning. Was happy that I’d found a “healthy” addition to our morning breakfast; however, I was disappointed with the muffins. They are very moist, but I think they need some spice, such as cinnamon, to add some taste. Would not recommend including them unless the recipe is revised a bit.

  5. liberty says

    i just tried this recipe and the muffins are lacking something, i know they are supposed to be healthy but i feel they are missing some fat for texture and taste. i added more vanilla than the recipe and the flavor really came through in baking, in a good way. i took them to work thinking it would be nice for a friday morning and everyone said they were bland.

  6. Jennifer says

    Could you substitute the milk with a different one such as soy or almond milk? My son just got diagnosed with an allergy to milk so I am trying to modify recipes…..thanks!

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