Tuesday, December 18, 2007

Apple Cranberry Spice Muffins

1 1/3 cups Flour
1/2 cup Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of Ground Cloves
Pinch of Salt
2 Eggs
1/4 cup Canola Oil
1 cup Sour Cream
1 large Granny Smith Apple (peeled, cored, and finely chopped)
1/2 cup Walnuts (finely chopped)- optional
1/2 cup Sweetened Dried Cranberries

Heat the oven to 400 degrees. Grease the bottoms only of 12 standard muffin cups. In large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups. Bake for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Makes 1 dozen.