Cranberry-Apple Muffins

By Dane Feldman

Photo by Dane Feldman.

By now I think it’s become a bit obvious that I like to bake healthier muffins for breakfast and brunch. For those who aren’t into the pumpkin craze and have no desire to make my pumpkin muffins, these cranberry apple ones are a great fall alternative.

Makes 18.

What you’ll need:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/2 cup margarine
1 tsp baking soda
3/4 cup turbinado sugar
1/4 tsp salt
1 tsp cinnamon
2 eggs
3/4 cup almond milk
1 tsp vanilla
1 granny smith apple
1 1/2 cups cranberries, whole

Preheat to 375.

Peel, core, and chop the apple.

Beat butter and sugar. Add eggs and beat again.

In separate bowl combine flour, baking powder, and salt. Mix with a spoon.

In glass measuring cup, mix the vanilla and milk.

Combine the dry ingredients and liquids with the butter, sugar, and eggs by alternating between liquids and dry. Starting and ending with the liquids.

Fold in fruit and bake for 30 minutes or until the cranberries pop.