Cranberry Apple Breakfast Muffins

Cranberry Apple Breakfast Muffins

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
pitterpat7
Recipe by  pitterpat7

“Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
  3. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

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Reviews (6)

Rate This Recipe
sharonbdixon
6

sharonbdixon

I think there is an ingredient missing from this recipe. When followed exactly, the consistency is like a streusel topping. I added 1/2 c. 2% milk to it and will see how they turn out.

mrspage3
1

mrspage3

very tasty and tangy muffins.

Dee Krill
1

Dee Krill

I changed the recipe after reading the previous reviews. I also added liquid, about 1/3 cup of skim milk. I added about 1/2 of the bag of cranberries and for the oil, I added 2 tblsp of canola and 2 tblsp of lemon flavored olive oil. I liked the hint of lemon. This was a great recipe and I will be making them again soon.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 5.5 g
  • 9%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Apple Breakfast Bread

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Peach and Cranberry Muffins