I've been trying to cut down on sweets lately, and therefore haven't been baking much... but recently Sophia requested muffins, and I couldn't resist any longer. This recipe for cranberry apple muffins is not terribly sweet, and I'm sure you could substitute whole wheat or gluten free flours with good results.
I love the combination of apples and cranberries, and these muffins are wonderful served warm. Perfect for a special breakfast or afternoon tea.
Apple Cranberry Muffins
1 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1/2 tsp. cinnamon
1 egg, beaten
3/4 cup milk
1/3 cup oil
1 peeled and chopped apple
1 cup cranberries
Topping: 1 Tbsp. sugar + 1/2 tsp. cinnamon
Preheat oven to 400ºF / 200ºC. Butter or line 12 muffin cups. Mix together flour, baking powder, salt, sugar, and cinnamon in a large bowl. Separately, combine egg, milk, and oil. Add egg/milk mixture all at once to flour mixture, and stir until just moistened. Gently fold in chopped apple and cranberries. Spoon batter into muffin cups. Combine sugar and cinnamon for topping, and sprinkle over muffins.
Bake for 18-20 minutes or until golden brown and test done. Enjoy the spicy sweet tartness :)
p.s. - I just received an email from the publishers at Lark Crafts, and they are sponsoring a giveaway of two beautiful collage books, "Masters: Collage" and "Scraps." "Masters: Collage" features the work of 40 contemporary collage artists, and I was lucky enough to be included. I haven't seen "Scraps" yet, but it looks wonderful too :) If you'd like to register to win, here is the link: www.larkcrafts.com