These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Muffins
Cuisine: Baked Goods
Keyword: apples, cranberry
Servings: 12muffins
Calories: 211kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
2cupsall-purpose flour
½cuprolled oats
⅔cuppacked brown sugar
1-½teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
1teaspoonscinnamon
2eggs
1-1.4cupswhole plain yogurt
1teaspoonvanilla extract
¼cupunsalted buttermelted
2large granny smith applesfinely chopped
½cupcranberries fresh or frozenroughly chopped (just enough to burst some of the fruit)
Instructions
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.
Notes
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.