Friday, October 14, 2011


A perfect Fall muffin .. loaded with apples and cranberries  ...
topped with a pecan streusel.

Muffins are so easy to make .... no need to get out a mixer ...
gather the ingredients and stir together with a big spoon.

Apples are diced into fairly small pieces.
My daughter does not like to bite into a whole tart cranberry so I
chose to cut them in half.  That is optional.

These muffins cups are very full but that is not to say that you
cannot divide the batter to make more than 12.

They rose and browned beautifully as they baked.

The crumb is very tender and moist ... I will make these again.


2 ¼ cups all-purpose flour
1 ¼ cups brown sugar, packed
1 tsp. baking soda
½ tsp. salt

Combine flour, sugar, soda and salt in a large bowl.

1 egg
1 cup plain yogurt
½ cup vegetable oil
2 cups diced peeled apples
3/4 cup cranberries

Combine egg, yogurt and oil in a small bowl.  Add to dry ingredients,
stirring just until moistened.  Stir in apples and cranberries.
Spoon batter into 12-cup greased muffin pan.
(Muffin cups will be very full)

¼ cup brown sugar, packed
¼ chopped pecans, toasted
3 tbsp. quick-cooking oats
½ tsp. cinnamon
1 tbsp. butter or margarine, melted
Combine all ingredients; mix well and sprinkle over muffins.

Bake in preheated 375° oven for 25 to 30 minutes or until topping
springs back when lightly touched.
Yield: 12 large muffins
Freezing: excellent
Variation: replace cranberries with blueberries.
Replace pecans with almonds

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