These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.
Cuisine: Baked Goods
Keyword: apples, cranberry
Author: Trish Cowper | www.infinebalance.com
⅔cuppacked brown sugar
1-1.4cupswhole plain yogurt
2large granny smith applesfinely chopped
½cupcranberries fresh or frozenroughly chopped (just enough to burst some of the fruit)
Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners.
In medium sized bowl, mix together flour, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a large bowl cream together the wet ingredients: beat eggs until smooth, add yogurt, vanilla, and butter. Whisk until creamy. Add flour mixture to wet ingredients and gently fold to just combine. It's okay if there are some dry bits at this point. Fold in fruit.
Divide batter evenly between the muffin cups. These are nice big muffins, so cups will be close to full.
Bake at 400 for 18-22 minutes, or until tops are lightly golden and muffin tops are springy. You can also test with a toothpick, it will come out clean when the muffins are done.
Use fresh or frozen cranberries in the recipe. They are interchangeable.Use 1% or 2% MF yogurt in this recipe for tender and moist muffins. Muffins can be stored for 2-3 days in an air-tight container.