Apple Cranberry muffins

 

 

Adding fresh apples to this muffin batter is a nice way to incorporate fruit in a baked treat. Dried cranberries add a touch of tartness, but you can use raisins or any other dried fruit.

Ingredients

• 1 cup 1cup(250 mL) buttermilk
• 3/4 cup (175 mL) large-flake rolled oats
• 1/2 cup (125 mL) dried cranberrydried cranberries
• 1/3 cup  (75 mL) natural wheat bran
• 1/2 cup  (125 mL) liquid honey
• 1/2 cup  (125 mL) vegetable oil
• 1/4 cup (60 mL) packed light brown sugar
• 1egg
• 1 cup (250 mL) all-purpose flour
• 1-1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) chopped cored peeled apple

Preparation

In large bowl, mix together buttermilk, rolled oats, cranberries and wheat bran; let stand for 15 minutes. Stir in honey, oil, sugar and egg.

Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture just until combined. Stir in apple.

Divide among 12 paper-lined muffin cups. Bake in 375ºF (190ºC) oven until tops are firm to the touch, 16 to 18 minutes. Let cool in pan on rack for 5 minutes. Remove from pan to rack; let cool completely. These muffins are very good and so good for you.