These muffins may or may not be featured in the next cookbook.
What do you think?!? Should I include them?!?
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
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!