Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/24008/Cranberry_Apple_Wheat_Muffins
Cranberry Apple Wheat Muffins
From Ali VanGorden, Registered Dietitian
Ingredients
| 1-1/4 |
cups |
all purpose flour
|
|
|
| 1/2 |
cup |
whole wheat flour
|
|
|
| 1/2 |
cup |
granulated sugar
|
|
|
| 1/4 |
cup |
toasted wheat germ
|
|
|
| 2 |
teaspoons |
baking powder
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
| 2/3 |
cup |
(5 fl. oz. can) fat free evaporated milk
|
|
|
| 1/3 |
cup |
100% apple juice
|
|
|
| 1/4 |
cup |
vegetable oil
|
|
|
| 1 |
|
large egg
|
|
|
| 1-1/4 |
cups |
Granny Smith apples, finely chopped
|
|
|
| 3/4 |
cup |
sweetened dried cranberries
|
|
|
| 1 |
Tablespoon |
cinnamon sugar
|
|
|
Directions:
Preheat oven to 400 F. Grease or paper-line 12 muffin cups.
Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
Beat evaporated milk, juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened.
Fold in apple and cranberries and spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.
Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.
Please note that some ingredients and brands may not be available in every store.
Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/24008/Cranberry_Apple_Wheat_Muffins